Indian Potato Pancakes

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These awesome little pancakes make a nice brunch item or an appetizer, or they can serve as one part of a more complex meal. Serve them topped with a dollop of nonfat yogurt or Mango Peach Chutney if desired.

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Ingredients [?]

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  • add   1 1/2 teaspoons garam masala (or curry powder)
  • add   1/4 cup finely chopped green onions
  • add   1/2 teaspoon salt
  • add   1 egg white
  • add   1 1/2 cups grated white potatoes


  1. Combine the potatoes, garam maslala or curry, salt, green onions and egg white.Warm a large nonstick skillet.Spray with cooking spray. Drop the potato batter by a scant 1/4 cup measure onto the skillet and gently flatten into a circle with a spatula.Make as many pancakes as will fit in your skillet, but leave enough room to flip them.
  2. cook on medium heat for about 5 minutes, or until browned.Flip the pancakes over, cover and cook for 3 minutes on the second side.Then uncover, and cook until browned about 3 minutes longer.
  3. VARIATION:replace the white potatoes with sweet potatoes and use 2 egg whites.