Potato Pancakes, Carrot Soup & Greek Yogurt
Cooking on a Budget – You need some basic ingredients plus some killer, but not hard to find, spices! These recipes are a great combo together – dip the potato cakes in the greek yogurt AND the soup! Your stomach will love you….
Here’s what you’ll need:
Indian Inspired Potato Pancakes
3 small-medium grated potatoes (about 1 1/2 cups)
1 egg white
2 cloves of garlic
1 1/2 teaspoon of curry
1/2 teaspoon salt
2 lb of carrots, finely chopped – I just used a ton (not literally) of carrots that we had around
1 onion – chopped
2 tablespoons ground ginger (or more depending on your taste buds)
1 tablespoon garlic powder or 3 cloves fresh garlic
2 tablespoons of butter or olive oil
4 cups of vegetable or chicken broth
1/3 cup flour (or more) used for thickening the soup
3-5 oz. of plain greek yogurt
1 red bell pepper – finely chopped
1 teaspoon paprika
2 teaspoons garlic powder
- Start with the soup! Chop everything for the soup – onions, garlic, and carrots. Cook garlic and onions in olive oil until clear.
- Add your stock, carrots, and ginger. Cover and bring to a boil. Reduce to a simmer until the carrots are tender, stirring occasionally.
- While the soup is simmering get started on the rest. Grate your potatoes and garlic in a bowl, mix in curry and salt and put aside.
- Chop the red bell pepper and mix into greek yogurt along with paprika and garlic powder. Place in fridge.
- Once the carrots are tender in the soup, you can either blend it parts at a time, or if you don’t have a blender, like me….smash the carrots with a spoon. Taste and add more ginger if you prefer; ideally it will have a bit of a spicy aftertaste.
- If you didn’t blend, it’s not going to get as thick, this is where you add flour. Place about half of the 1/3 of a cup of flour into a cup and whisk with a little of water. As soon as it is smooth, add to the soup and continue this with the second part of the flour. Bring the soup to a boil again to allow the flour to do it’s job…thicken it. Once it boils, reduce the soup to a simmer again.
- While it comes to a boil, separate the egg white and mix into grated potato mixture.
- Heat a frying pan on medium with olive oil and place your potatoes in golf ball sized sections, and flatten into a pancake. Fry each side about 3-5 minutes until brown.
Serve and enjoy! This served two of us with some soup leftovers.