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.