Potato And Carrot Pancakes With Curry Sauce Recipe

Name: Potato And Carrot Pancakes With Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups grated carrot; 2 1/2 cups grated baking potato; 3 ounces all-purpose flour (about 2/3 cup); 1/2 cup grated onion; 1 teaspoon garlic powder; 3/4 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground pepper; 2 large eggs; 2 tablespoons extra-virgin olive oil, divided; 1/2 cup whole-milk Greek yogurt; 1/2 teaspoon curry powder; 2 teaspoons honey

Servings: persons

2 1/2 cups grated carrot
2 1/2 cups grated baking potato
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup grated onion
1 teaspoon garlic powder
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper
2 large eggs
2 tablespoons extra-virgin olive oil, divided
1/2 cup whole-milk Greek yogurt
1/2 teaspoon curry powder
2 teaspoons honey

1
Preheat oven to 325u00b0.
2
Place carrot and potato on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, onion, garlic powder, 1/4 teaspoon salt, pepper, and eggs in a large bowl. Add potato mixture; stir to combine.
3
Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl to coat. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place pancakes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 pancakes. Sprinkle with 1/4 teaspoon salt.
4
Combine remaining 1/4 teaspoon salt, yogurt, curry, and honey in a bowl. Serve curry sauce with pancakes.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups grated carrot, 2 1/2 cups grated baking potato, 3 ounces all-purpose flour (about 2/3 cup), 1/2 cup grated onion, and more.

Yes, Potato And Carrot Pancakes With Curry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato And Carrot Pancakes With Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions