Curry Satay Potato Pancakes
Serves 2 ( about 8 - 10 pancakes )
Prep time
10 Minutes
Cook time
10 Minutes
20 Minutes
Curry Satay Potato Pancakes

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.