Kitchen Connaisseur :: Recipes - Curried Potato Pancakes

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Curry and Cream Sauce

This unique blend of curry, cream and coconut is a Canadian Fine Food Show winner, and our best seller! It is ideal for traditional curry dinners, a surprise ingredient for salad dressings, or as a party dip.

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Curried Potato Pancakes

These spectacular pancakes can be used in many ways! They're great as a vegetable accompaniment. They can also be served as pancakes for brunch, topped with a poached egg and our Curry and Cream Sauce; or in silver dollar size they can be used as the base of an hors d'oeuvre topped with sour cream and chives - or perhaps caviar. Makes 8-10 pancakes.

1 1/2 Pounds

Red Potatoes

1/2 Cup

Onion, diced

1/2 Cup

Curry and Cream Sauce

Egg, slighly beaten

To Taste

Salt and Freshly Ground Pepper

3 Tbsp

Roasted Garlic Olive Oil

Peel the potatoes; coarsely grate them with a hand held grater (do not use a food processor as it will make the potatoes gluey). In a bowl, mix the onion and potatoes.
In a separate bowl mix the egg and Curry and Cream Sauce. Fold this mixture into the potatoes. Season with salt and freshly ground pepper.
In a skillet or on a griddle, at medium high, heat the Roasted Garlic Olive Oil. Brown the patties for 5-7 minutes on each side. They can be served immediately or made a day ahead and reheated just before serving.

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