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Curried White and Sweet Potato Pancakes – Pacific Coast Farmers' Market Association

Curried White and Sweet Potato Pancakes

Printable version of this recipe.


1-1/2 pounds large potatoes (Russets or Yukon golds, grated)
1-1/2 pounds sweet potatoes (grated)
1 large onion (grated)
1 egg
1/4 cup pastry flour
1/2 teaspoon salt
1 teaspoon curry powder
2 tablespoons canola oil


Mix the potato, sweet potato and onion together well in a large bowl. Squeeze out any excess liquid and drain. Add the egg, flour, baking powder, salt and curry powder and mix well.

Add 1 tablespoon of oil to a large nonstick skillet over medium heat. Place 1/4 cup batter for each pancake into the skillet. Cover with a lid until the bottoms are golden brown, about 5 minutes. Flip to the other side and cook until golden brown. Serve hot with chutney.


Makes 20 to 30 small panc

Type of Dish