500 g red potatoes, peeled & grated 1 lb
7 ml curry powder 1 1/2 tsp
4 green onions, finely chopped
1 egg, lightly beaten
salt & pepper to taste
vegetable oil
chutney or relish
Squeeze excess moisture from grated potatoes and pat dry. Place in large bowl. Add remaining ingredients (except vegetable oil and chutney). Heat a non-stick frying pan over medium heat. Add about 2 teaspoon (10 ml) vegetable oil. Drop tablespoons of the mixture into the pan and flatten with the back of a spoon. Cook a few minutes and then flip pancakes over. Cook for a further 3 minutes. Repeat with remaining potato mixture. Serve with chutney and/or relish.
Serves 6