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Potato Pancakes with an Eastern Twist - Gluten-Free |
"This a a great recipe for the snackers out there! I have also found they go really well as a side dish! They go really well with ketchup but if your palate likes it hotter, have with hot sauce."
Ingredients :
- 1 cup grated potato
- 1/2 cup chopped fresh parsley
- 1/3 cup diced tomato
- 1/3 cup chickpea flour (besan)
- 1 egg
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/8 teaspoon ground black pepper
- salt to taste
- 2 tablespoons cooking oil
Instructions :
Prep : 20M | Cook : 3M | Ready in : 30M |
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- Stir potato, parsley, tomato, chickpea flour, and egg together in a bowl until well-combined. Stir in cumin, garam masala, black pepper, and salt until batter is thick and evenly-mixed.
- Heat oil in a large skillet over medium heat. Working in batches, drop batter by the heaping tablespoon into hot skillet and cook, turning once, until lightly browned on each side, about 6 minutes.
Notes :
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