Curried Potato Latkes

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Curried Potato Latkes

 

1 cup frozen peas, thawed

1 1/2 lb. potatoes, peeled

2 tbsps. cornmeal

2 tbsps. flour

1 1/4 tsps. curry powder, divided

1 tsp. salt, divided

1/2 tsp. turmeric

1/2 tsp. pepper

1 egg, lightly beaten

1/2 cup plain yogurt

2 tbsps. mango chutney

1 tsp. lemon juice

1/4 cup vegetable oil

 

In a large bowl, using a potato masher or the back of a wooden spoon, mash the

thawed peas. Grate the potatoes into the bowl with the peas. Add cornmeal,

flour, 1 teaspoon of the curry powder, 3/4 teaspoon of the salt, the turmeric

and the pepper. Stir to combine; add egg and mix until well combined.

In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat.

Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons

per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture

slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4

minutes or until golden brown, crisp and cooked through.

Remove pancakes from the skillet, then transfer them to a serving platter and

keep warm in a 300 degrees oven until serving.

Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for

each batch.

 

Chutney Yogurt Sauce:

In a medium mixing bowl, stir together the remaining 1/4 teaspoon of curry

powder, the remaining 1/4 teaspoon of salt, the yogurt, chutney and lemon juice.

Refrigerate until serving time. Serve pancakes with a dollop of the

chutney-yogurt sauce.