Potato and Carrot Pancakes with Curry Sauce

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Potato and Carrot Pancakes with Curry Sauce Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

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.

Serves 6 (serving size: 3 pancakes and 1 1/2 tablespoons sauce)


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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


Hands-on: 45 Minutes
Total: 45 Minutes

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.

Created date

July 2015

Nutritional Information

Calories 192
Fat 7.2 g
Satfat 1.7 g
Monofat 4.4 g
Polyfat 0.9 g
Protein 6 g
Carbohydrate 27 g
Fiber 2 g
Cholesterol 65 mg
Iron 2 mg
Sodium 308 mg
Calcium 61 mg