1. COMBINE all ingredients well; STORE airtight in a cool, dry place. 2. TO PREPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into a small mixing bowl, add 1 cup of this dry mix. 3. BEAT one egg with 1/2 cup milk and 1 teaspoon vegetable oil, then add to dry mix; STIR. 4. LET stand 10 minutes. 5. STIR again (if desired, stir in 1 tablespoon defrosted frozen peas and/or fresh chopped onion and minced cilantro). 6. PLACE disposable kitchen gloves over each hand (to protect hands and nails from turmeric staining). 7. SCOOP mixture using an ice cream scoop, into other hand; SHAPE into 4 - 5 one-inch-thick patties as shown in photo. 8. PLACE patties onto a heated, buttered skillet over medium-low heat; FRY until golden brown; TURN and fry until other side is golden brown. 9. DRAIN on paper towels. 10. SERVE hot, with a coriander-mint chutney with or without plain yogurt and ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
