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Picture of Indian Spiced Potato Pancake With Mint & Yogurt Chutney
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1773 kcal 89 %
  • Fat 129 g 198 %
  • Saturated 24 g 119 %
  • Carbs 132 g 44 %
  • Fiber 13 g 52 %
  • Protein 32 g 64 %
  • Cholesterol 380 mg 127 %
  • Sodium 2432 mg 101 %
  • Calcium 358 mg 36 %
  • Magnesium 186 mg 44 %
  • Potassium 2954 mg 63 %
  • Iron 11 mg 61 %
  • Zinc 4 mg 36 %
  • Phosphorus 622 mg 89 %
  • Vitamin A 402 µg 45 %
  • Vitamin C 272 mg 302 %
  • Thiamin (B1) 1 mg 51 %
  • Riboflavin (B2) 1 mg 70 %
  • Niacin (B3) 7 mg 41 %
  • Vitamin B6 2 mg 174 %
  • Folate equivalent (total) 200 µg 50 %
  • Vitamin B12 1 µg 47 %
  • Vitamin D 2 µg 14 %
  • Vitamin E 21 mg 141 %
  • Vitamin K 155 µg 129 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Indian Spiced Potato Pancake With Mint & Yogurt Chutney

Ingredients

  • 2 Green Chili, seeded and roughly chopped
  • Generous Handful of Mint Leaves
  • 1 Bunch of Cilantro, roughly chopped
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Kosher Salt
  • 1/2 tablespoon Good Olive Oil
  • 1/4 cup Plain Yogurt ( I use Greek Yogurt)
  • 1 tablespoon Lemon Juice
  • 1/2 tablespoon Red Onion, Minced
  • 1/2 cup Peanut Oil
  • 1 pound Russet Potatoes, peeled and grated
  • 2 Large Eggs, lightly beaten
  • 3/4 cups Spanish Onion, grated
  • 2 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Tumeric
  • 1/4 teaspoon Chili Powder
  • 1 tablespoon Cilantro, finely chopped
  • 1/2 cup Original Panko Breadcrumbs (optional, but adds extra crunch)

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