1-2 tbsp of curry paste (we use Patak’s Mild Curry Paste)
1 tsp of salt
1 egg
¼ cup of flour
2-3 tbsp of oil
1.
Squeeze liquid out of potatoes
2.
Heat 2 tbsp of oil at med high heat in a very
large flat pan.
3.
Mix potatoes, curry paste, salt, egg and flour
together.
4.
Using ice cream scoop, scoop out potato mixture
into the hot pan and flatten into a pancake. (3-4 pancakes usually can be
cooked at a time)
5.
Cook on each side for 2-3 minutes or until golden
brown.
6.
Once cooked remove to a plate lined with paper
towel to drain excess oil. Can be kept in an oven on 180-200 degrees Fahrenheit
to keep warm.
7.
You may need to add more oil after cooking 2 pans
of pancakes.
8.
Makes about 8-10 pancakes
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