Curried Potato And Vegetable Pancakes - cooking recipe

Ingredients

1 lb russet potatoes, coarsely grated
1 medium zucchini, coarsely grated
1 medium carrot, coarsely grated
3 None green onions, thinly sliced
2 None eggs, lightly beaten
1/3 cup self-rising flour
2 tsp curry powder
None None Vegetable oil, to shallow-fry
1/2 cup plain Greek yogurt
2 tbsp shredded mint

Preparation

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.
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).
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.
Top with a small spoonful of yogurt. Sprinkle with mint. Serve warm.