Curried Vegetable Pancakes
200g carrot or pumpkin, grated
2 large potatoes, grated
1 onion, grated
½ cup sour cream
½ cup milk (soy or rice is fine)
1/3 cup flour (if gluten free use chickpea flour, rice flour or potato flour)
2 tsp curry powder
1 tsp cassia
1 tsp mace
2 eggs, lightly beaten
sunflower oil for shallow frying
Place vegetables in a colander and set over a bowl to drain, squeeze to remove as much excess moisture as possible.
Place all ingredients in a bowl and combine.
Heat the oil in a large frying pan.
Drop tablespoons of mix into the hot oil and cook for 2-3 minutes on each side until golden.
Drain and serve sprinkled with fenugreek sprouts.