Potato and Carrot Pancakes with Curry Sauce

By jeknudson

Carrots bring an earthy sweetness to these crispy, latke-like pancakes. To reheat, place on a baking sheet, and heat in a 325° oven until warmed through.

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

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 325°.

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.