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!