Potato Pancakes with an Eastern Twist – Gluten-Free

Ingredients

• 1 cup grated potato
• 1/2 cup chopped fresh parsley
• 1/3 cup diced tomato
• 1/3 cup chickpea flour (besan)
• 1 egg
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/8 teaspoon ground black pepper
• Salt to taste
• 2 tablespoons cooking oil

Directions

Stir potato, parsley, tomato, chickpea flour, and egg together in a bowl until well-combined. Stir in cumin, garam masala, black pepper, and salt until batter is thick and evenly-mixed.

Heat oil in a large skillet over medium heat. Working in batches, drop batter by the heaping tablespoon into hot skillet and cook, turning once, until lightly browned on each side, about 6 minutes.