Curry Satay Potato Pancakes
- Yield: Serves 2 ( about 8 - 10 pancakes )
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total: 20 Minutes
2 large russet potatoes peeled, grated and squeezed dry (about 1 ½ lbs.)
1 small yellow onion, grated (about 1 cup)
1 TBSP ground flaxseeds
2 oz Sweet Earth Curry Seitan, ground
¼ tsp salt
1/8 tsp black pepper
¼ cup canola oil, divided, for pan searing
¼ cup mango chutney (choose your preferred jar of mango chutney)
- Combine all ingredients in large bowl. Heat 2 TBSP oil in large skillet over medium heat. Scoop about ¼ cup potato mixture into skillet and spread each one to an even thickness. Cook about 3 minutes per side or until golden brown. Cook remaining pancakes, adding the remaining 2 TBSP of oil.
- Transfer the pancakes to a paper towel-lined plate to drain. Serve the potato pancakes topped with mango chutney and garnished with chopped chives.
- ENJOY! 🙂