10Ingredients
45Calories
40Minutes

Ingredients

  • 1 pound russet potatoes (coarsely grated)
  • 1 medium zucchini (coarsely grated)
  • 1 medium carrot (coarsely grated)
  • 3 green onions (thinly sliced)
  • 2 eggs (lightly beaten)
  • 1/3 cup self rising flour
  • 2 teaspoons curry powder
  • vegetable oil (to shallow-fry)
  • 1/2 cup plain greek yogurt
  • 2 tablespoons mint (shredded)

Directions

  1. Mix potato, zucchini, carrot and onion in a large bowl. Using hands, squeeze out as much liquid as possible; place mixture in a clean bowl. Add egg, sifted flour and curry powder. Mix until well combined.
  2. Heat about 1/8 inch oil in a large heavy-bottomed nonstick skillet on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
  3. Place heaping tablespoons of mixture into pan, then flatten slightly to 2 1/2 inch rounds. Cook, in batches, for 3 mins each side or until golden brown and crisp. Drain on paper towels. Season.
  4. Top with a small spoonful of yogurt. Sprinkle with mint. Serve warm.
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NutritionView more

45Calories
Sodium2%DV40mg
Fat2%DV1.5g
Protein4%DV2g
Carbs2%DV7g
Fiber2%DV<1g

PER SERVING *

Calories45Calories from Fat20
% DAILY VALUE*
Total Fat1.5g2%
Saturated Fat0g0%
Trans Fat0g
Cholesterol20mg7%
Sodium40mg2%
Potassium150mg4%
Protein2g4%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber<1g2%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

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

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