Indian Potato Pancakes

By Hester

These make a great appetizer before an Indian main course of curry and rice, as well as being ideal for a party buffet.

Ingredients

• 11 oz. potatoes
• 1 1/2 tsp. garam masala or curry powder
• 4 spring scallions, finely chopped
• 1 large egg white, lightly beaten
• 2 Tbsp. vegetable oil
• salt and ground black pepper
• selection of chutney and relishes, to serve

Preparation

Step 1

Peel the potatoes and coarsely grate the flesh. Using your hands, squeeze the excess liquid from the grated potatoes and pat dry with paper towel.

Place the dry, grated potatoes in a separate bowl and add the spices, scallions, egg white and seasoning. Stir the mixture until all the ingredients are well combined.

Heat a large, non-stick frying pan over a medium heat and add the vegetable oil.

Drop tablespoonful's of the potato into the pan and flatten out with the back of a spoon (you will need to cook the pancakes in batches.

Cook for a few minutes and then flip the pancakes and continue cooking for a further 3 minutes until golden brown.

Drain the pancakes on paper towel and serve with a selection of chutney and relishes.