Curried Potato And Vegetable Pancakes

• 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

1. 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.
2. 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).
3. 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.
4. Top with a small spoonful of yogurt. Sprinkle with mint. Serve warm.

russet potatoes, zucchini, carrot, green onions, eggs, flour, curry powder, vegetable oil, yogurt, mint

Taken from recipes-plus.com/api/v2.0/recipes/21106 (may not work)