Friday, January 8, 2016

Carrot Potato Pancakes with Curry Yogurt Sauce

This sounds like a very strange combination I know....but you will not be disappointed if you make them! Adding carrots to these potato pancakes gives them a sweet note, which pairs great with the yogurt sauce. A perfect side dish, appetizer (if you make them smaller) or even as a main dish!


2 1/2 c. carrots, grated
2 c. red potatoes, peeled and grated
2/3 c. flour
2 Tbs. minced dry onion
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. fresh cracked pepper
2 eggs
2 Tbs. vegetable oil (might need a tad bit more)
1/2 c. plain yogurt
3/4 tsp. curry powder
2 tsp. honey

Preheat the oven to 225 (or if you have a "warm" setting for your oven). In a medium size bowl, stir the eggs, flour, onion, garlic powder, salt and pepper together. 

Squeeze all of the moisture out of the carrot and potato by the handful and place into the egg and flour mixture. Mix everything together with your hands (yes, it's messy but is the most effective).

Heat a large skillet on medium low heat. Add the oil to the pan and spread out slightly. Place about three tablespoons of the mixture in your hands and flatten into an oval shaped patty. Place on the greased pan and repeat until you have about five pancakes. Cook for three minutes on one side, then flip to the other side and cook for another three minutes. Place on a baking sheet and keep warm in the oven. Repeat for the remaining pancakes until they are all finished. Keep in the warm oven until it is time to serve.

In a small bowl, mix the yogurt, curry powder and honey together until everything is fully incorporated. Drizzle, spoon on top, or serve as a side dipping sauce with your carrot potato pancakes!

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