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Categories:Viewed: 49 - Published at: 5 years ago
Ingredients
- 1 pound russet potatoes coarsely grated
- 1 medium zucchini coarsely grated
- 1 medium carrot coarsely grated
- 3 green onions thinly sliced
- 2 eggs lightly beaten
- 1/3 cup self rising flour
- 2 teaspoons curry powder
- vegetable oil to shallow-fry
- 1/2 cup plain greek yogurt
- 2 tablespoons mint shredded
Method
- Mix potato, zucchini, carrot and onion in a large bowl. Using hands, squeeze out as much liquid as possible; place mixture in a clean bowl. Add egg, sifted flour and curry powder. Mix until well combined.
- Heat about 1/8 inch oil in a large heavy-bottomed nonstick skillet on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
- Place heaping tablespoons of mixture into pan, then flatten slightly to 2 1/2 inch rounds. Cook, in batches, for 3 mins each side or until golden brown and crisp. Drain on paper towels. Season.
- Top with a small spoonful of yogurt. Sprinkle with mint. Serve warm.
