Curry potato pancakes with cilantro mint chutney are a great appetizer or snack to share with your friends. Plus they’re full of flavor and a great way to use up leftover mashed potatoes! I can’t wait for you to try them.
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You want to know one of my favorite things? Sauce. Seriously you can make the most bland meal, and then throw a sauce on top, and voila it’s tasty and full of flavor. But you know what’s even better than relying on a sauce to make your food taste good, having great food, made amazing, with your sauce! That’s where these curry potato pancakes come in.
Take your plain Old Home Foods Premium Mashed Potatoes, mix them together with curry, onion, and more spices, then fry them on a skillet over medium heat. It’s really easy, and super tasty. Good luck avoiding eating them as you go. I was definitely sneaking bits and pieces as I made these.
While your pancakes are cooking, blend together your cilantro mint chutney. If you don’t like cilantro, hold on before dismissing this chutney. The mint and honey help everything blend together and the cilantro is more of a muted flavor. And this really takes the curry potato pancakes to the next level, so don’t skip it!
I imagine that these curry potato pancakes would go really well with some grilled chicken, or shrimp skewers, or even some sautéed chickpeas. If you try that let me know!! I’ll definitely be experimenting and will share what I find with you all!’
ON THAT NOTE, lets get to the recipe for these curry potato pancakes okay?! Too good to wait any longer.
Hope you have a great week!
PIN THESE CURRY POTATO PANCAKES WITH A CILANTRO MINT CHUTNEY FOR LATER
- 3 cup mashed potatoes
- 1 egg
- 1/2 cup red onion, diced
- 2 tbsp curry powder
- 1 tbsp jalapeno, chopped
- 1/4 cup flour (can sub almond or gluten free flour)
- 1 cup cilantro
- 1/2 cup mint
- 1 inch ginger
- 1 garlic clove
- 1 lime, juiced
- 1 tbsp water
- 1/2 tsp honey
In a medium mixing bowl, stir together all the ingredients for your curry potato pancakes.
Meanwhile, heat a skillet over medium high heat.
Spoon 1/4 cup of the mashed potato mixture onto your skillet. You can add in a few at a time, just make sure you leave enough space in the pan to flip them! Cook 4 minutes, then flip. When done, remove to a plate on the side to cool.
While the pancakes are cooking, you can blend together your cilantro mint chutney. Just add all of the ingredients to a food processor and blend well. You'll want to stop a few times to pause, scrape down the sides of the processor, then continue. You may also add more or less water, depending on how thick or thin you want your chutney.
When ready to eat, add a dollop of chutney to your pancake, and enjoy!