We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Indian Pea and Potato Pancakes
Holiday 2006
Accompany with labneh (available at Middle Eastern grocery stores) or minted yogurt: stir coarsely chopped fresh mint, white onion and salt and pepper into full-fat plain yogurt.
Makes 16 pancakes
4 russet potatoes
1 onion
1 egg
2 tbsp (25 mL) all-purpose flour
¼ tsp (1 mL) coriander
¼ tsp (1 mL) turmeric
¼ tsp (1 mL) cumin
½ tsp (2 mL) garam masala
2 tbsp (25 mL) grated ginger
2 tbsp (25 mL) chopped cilantro
Salt and pepper to taste
½ cup (125 mL) peas (frozen petit pois work well)
Vegetable oil for frying
Minted yogurt (see note above)
1. Peel and grate potatoes and onion in a food processor or by hand. Transfer to a sieve or kitchen towel and squeeze out excess water. In a large bowl, combine grated mixture with egg, flour, spices, ginger and cilantro. Stir in peas and season well with salt and pepper.
2. Heat a few tablespoons of oil in a large heavy skillet over moderate heat. Drop mixture into skillet, a few spoonfuls at a time. (For crisp, lacy pancakes, flatten with a spoon.) Fry in batches, turning once, for 4 minutes a side or until golden brown.
3. Drain on paper towels and serve immediately with minted yogurt.
Makes 16 pancakes
