Potato Pancakes with an Eastern Twist - Gluten-Free recipe

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Ingredients

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 calories
carbohydrate: 16.9 g
cholesterol: 62 mg
fat: 11.7 g
fiber: 3 g
protein: 6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 92.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

3 servings

Recipe Note

This a a great recipe for the snackers out there! I have also found they go really well as a side dish! They go really well with ketchup but if your palate likes it hotter, have with hot sauce.

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