Curried Potato and Cauliflower Pancakes

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potato cauliflower pancakes

Crispy potato pancakes are always a classic comfort food, but with part of a fresh local cauliflower in hand I decided to go off in another direction and make some simple soft and fluffy potato and cauliflower pancakes instead. Cooking the potatoes and cauliflower before incorporating into the batter is what gives these pancakes their pillowy texture and enhances their eggy flavor. Seasoned with a gentle hint of curry and a few fresh green chilies, they're absolutely delicious served with a homemade coriander chutney, but they're wonderful topped with sour cream or even just ketchup too.

Curried Potato and Cauliflower PancakesCurried Potato and Cauliflower Pancakes
Recipe by
Cuisine: Indian
Published on July 27, 2012

Smooth, fluffy and eggy potato and cauliflower pancakes with a gentle hint of curry spices and green chilies

Preparation: 25 minutes
Cooking time: 75 to 90 minutes

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  • 1 lb (1 large or 2 small) potatoes, chopped
  • 1/2 medium cauliflower head, stemmed and trimmed, chopped
  • 2 fresh green chilies or jalapeƱos, seeded and chopped
  • 2 green onions, chopped
  • small handful fresh parsley or cilantro, chopped
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • 3/4 cup all-purpose flour
  • 1/4 cup buttermilk
  • 3 eggs, separated
  • olive oil for brushing
  • Roast, boil or steam the potatoes and cauliflower as desired until softened. Add the cooked potatoes and cauliflower, chilies or jalapeƱos, green onions, parsley or cilantro, curry powder, turmeric, cayenne and salt to a food processor. Process until smooth.

  • Add the flour, buttermilk and egg yolks to the processor and process until combined. Pour the batter into a large mixing bowl.

  • In a small bowl, beat the egg whites until stiff peaks form. Fold into the batter. The batter should be smooth and pourable, but should hold together and not be too thin — add up to a 1/4 cup more flour if necessary.

  • Brush a griddle with olive oil and heat over medium heat. When hot, pour 1/3 cup of the batter on to the griddle and cook for 3 to 5 minutes or until small bubbles appear on the surface. Flip and cook for 3 to 5 minutes or until each side is golden brown.

  • Remove from heat and keep warm in a 150°F oven while you cook the remaining pancakes. Serve hot or warm topped with coriander chutney, sour cream or homemade thick tomato sauce or chutney.

Makes twelve 3-inch pancakes

Other savory pancake recipes you may enjoy:
Spicy Potato Pancakes
Corn Pancakes with Fresh Chunky Salsa
Mushroom Oven Pancake with Chive Sauce


Rachel Cotterill said...

These look absolutely fantastic! :)

Laura said...

Hi Lisa

These look amazing! What would you suggest as a non-dairy substitution for the buttermilk?


Lisa Turner said...

Hi Laura; I suppose you could use soy milk, though I am not sure how they would turn out. Maybe increase the flour a wee bit too. Let me know how they work out for you.

Mina Joshi said...

Looks delicious