Crispy and golden, these spicy curry potato pancakes are the perfect way to use up leftover mashed potatoes.
This post is sponsored by Sprouts Farmers Market. All opinions are my own. Thanks for supporting brands that make Zen & Spice possible!
Back in August, I had the pleasure of visiting the Sprouts Farmers Market corporate headquarters in Phoenix, Arizona. I have the full recap here. We had lunch with the Chief Operations and Marketing Officers, made Japanese hot-pot meals with the marketing team, and experienced Sprouts Fest, a yearly educational summit put on by Sprouts for it’s team members. The tabletop show itself was full of over 500 vendors and we had a blast exploring new products. The marketing team put us up for challenges such as an IG story takeover, writing copy for a new product, a gift basket challenge, and a chopped-style cook-off.
The Chopped challenge was one of my favorite activities! I was paired up with my new friend Erin from The Speckled Palate and we were given a box full of fresh produce and proteins and asked to put together a delicious meal. Erin and I made sweet potato pancakes topped with a kale slaw and grilled salmon! We didn’t win the competition but we thought our potato pancakes were unique and inventive :)
Our invention inspired me to come home and try to recreate the dish. This was especially convenient for after Thanksgiving, where mashed potatoes are abundant! I bet you have leftover potatoes of some form in your house!
To switch up flavors, I used curry powder as the main seasoning. After Thanksgiving, my taste buds were done with oregano, parsley, rosemary, and garlic flavored things. Time to kick it up a notch! I don’t use curry very often, but when I do, it’s usually paired with potatoes.
While I was at Sprouts Fest, I met the very nice representatives from Simply Organic Spices. I love the clean glass bottles and their mission– they even have a “give back” program where proceeds go to charitable causes. Plus, all the spices taste amazing. Thank you to the SO team for sending me a variety of spices to try!
Using up your leftover mashed potatoes is so simple. Fold them together with egg, onion, jalapeno, curry powder, and flour. After forming them into small pancakes, you dip in flour and fry until golden on each side!
Serve with a dollop of sour cream or plain Greek yogurt. If your pancakes are still warm, the sour cream or yogurt will melt and create a nice warm sauce!
So delicious! Make a batch ahead of time and keep them in your fridge. Reheat by sticking them in the toaster oven for a few minutes to crisp them up.
Here’s the recipe for Spicy Curry Potato Pancakes:
Spicy Curry Potato Pancakes
- 3 cups cooled mashed potatoes
- 1 egg
- 1-2 jalapenos, minced
- 1/2 red onion, diced
- 1 tsp curry powder
- 1 tsp salt
- 1/4 tsp black pepper
- 3-5 Tbsp all purpose flour
- 1/2 cup all purpose flour
- vegetable oil for frying
- plain Greek yogurt for serving
- scallions for garnish
In a large bowl, stir together the mashed potatoes, egg, jalapenos, red onion, curry powder, salt, pepper and 3-5 Tbsp of flour (start with 3 and check the texture -- if it's sticky add a couple more Tbsp until a ball forms).
Using your hands, roll a golf-ball sized portion and flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a dish and dip each pancake into the flour.
Heat a large skillet over medium and add enough oil to cover the bottom of the pan.
Fry the pancakes in batches until they are golden brown on each side, about 3-5 minutes. Transfer cooked pancakes to a paper towel lined plate.
Serve with a dollop of Greek yogurt and scallions!
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