Curried White and Sweet Potato Pancakes

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Curried White and Sweet Potato Pancakes

Source: The Veggie Queen (adapted to gluten free)

 

Makes about 20-30 small pancakes

 

1-1/2 pounds large potatoes, such as russets or Yukon golds, grated

1-1/2 pounds sweet potatoes or garnet yams, grated

1 large onion, grated

1 tablespoon egg replacer mixed with 1/4 cup water

1/4 cup gluten free flour blend of choice (or soy flour; or garbanzo flour)

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon curry powder

2 tablespoons canola oil

 

1. Mix the potato, sweet potato and onion together well in a large bowl.

Squeeze out any excess liquid and drain. Add the egg replacer mixture, flour,

baking powder, salt and curry powder and mix well.

 

2. 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.

 

Source: VegNewsletter: Halloween 2006 (vegnews.com

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