Potato Latkes with a curry sauce
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Cook Time: 
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Serves: 4
Crispy potato laktes topped with a curry sauce, perfect as a light dish on its own or as a side dish with some boerewors, steak or lamb chops.
  • 30ml olive oil
  • 2 onions, peeled and chopped
  • 30ml curry powder
  • 2.5ml turmeric
  • 45ml sugar
  • 45ml cake flour
  • 400ml chicken stock
  • 45ml vinegar
  • salt and black pepper
  • 4 large potatoes
  • 1 onion
  • 3 eggs
  • 60ml self raising flour
  • 5ml salt
  • black pepper
  • sunflower oil for shallow frying the potatoes
  1. To make the curry sauce, heat the olive oil in a large saucepan over medium heat.
  2. Sauté the onions with the curry, turmeric and sugar until the onions are soft.
  3. Add the cake flour and stir to form a roux.
  4. Add the chicken stock slowly, stirring continuously.
  5. Add the vinegar and season with salt and pepper.
  6. Sauté the sauce until thickened. It will take approximately 15 minutes.
  7. Make the latkes in the meantime and start be peeling the potatoes and grating it coarsely.
  8. Put into a coriander to get rid of most of the potato juice.
  9. Peel the onion and grate coarsely.
  10. Put the grated potatoes and onion into a mixing bowl.
  11. Add the eggs and mix well.
  12. Add the self raising flour, salt and pepper and mix well.
  13. Heat some oil, for shallow frying, in a frying pan.
  14. Using a spoon, put approximately 45ml of the potato mixture into the oil and flatten with an egg lifter.
  15. Fry the latkes on both sides until golden brown.
  16. Put onto a paper towel to drain the extra oil and serve hot with the curry sauce.
Recipe by Pink Polka Dot Food at http://www.pinkpolkadotfood.com/potato-laktes-with-a-curry-sauce-for-meatless-monday/