A spicy version of the classic.
* Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe, beginning by adding the mashed peas, etc.
1 cup frozen peas, thawed
1 1/2 lb Idaho Potatoes, peeled *
2 Tbsp cornmeal
2 Tbsp flour
1 1/4 tsp curry powder, divided
1 tsp salt, divided
1/2 tsp turmeric
1/2 tsp pepper
1 egg, lightly beaten
1/2 cup plain yogurt
2 Tbsp mango chutney
1 tsp lemon juice
1/4 cup vegetable oil
LATKES: In a large bowl, using a potato masher or the back of a wooden spoon, mash the thawed peas. Grate the potatoes into the bowl with the peas. Add cornmeal, flour, 1 teaspoon of the curry powder, 3/4 teaspoon of the salt, the turmeric and the pepper. Stir to combine; add egg and mix until well combined.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.
CHUTNEY-YOGURT SAUCE: In a medium mixing bowl, stir together the remaining 1/4 teaspoon of curry powder, the remaining 1/4 teaspoon of salt, the yogurt, chutney and lemon juice. Refrigerate until serving time. Serve pancakes with a dollop of the chutney-yogurt sauce.
Recipe and photo courtesy of Idaho Potato Commission ©
Idaho Potato Commission
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