Potato Pancakes with an Eastern Twist - Gluten-Free recipe
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- 1 cup grated potato ½ cup chopped fresh parsley ⅓ cup diced tomato ⅓ cup chickpea flour (besan) 1 egg ½ teaspoon ground cumin ½ teaspoon garam masala ⅛ teaspoon ground black pepper salt to taste 2 tablespoons cooking oil
Nutrition Info
- 191.4 caloriescarbohydrate: 16.9 gcholesterol: 62 mgfat: 11.7 gfiber: 3 gprotein: 6 gsaturatedFat: 2.1 gservingSize: -sodium: 92.7 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Potato Pancakes with an Eastern Twist - Gluten-Free
Directions
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Stir potato, parsley, tomato, chickpea flour, and egg together in a bowl until well-combined. Stir in cumin, garam masala, black pepper, and salt until batter is thick and evenly-mixed.
Heat oil in a large skillet over medium heat. Working in batches, drop batter by the heaping tablespoon into hot skillet and cook, turning once, until lightly browned on each side, about 6 minutes.