Ingredients:

• 1/2 cup frozen peas
• 1 medium onion, peeled
• 1 large russet or Idaho potato, peeled
• 1 yam or sweet potato, peeled
• 1 large or 2 thin carrots, peeled
• 1 zucchini
• 4 large eggs
• 4 tablespoons all-purpose flour
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• A pinch of Dave’s Ancho Powder
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons minced fresh cilantro

Curry-Lime Yogurt:

• 2 cups plain yogurt (we love the Fage fat-free stuff)
• 2 teaspoons Catch a Fire Curry Powder
• 1 teaspoon sugar
• A squeeze or two of fresh lime juice, to taste
• Salt and pepper

Instructions:

1. Preheat oven to 200°F. Place two nonstick baking sheets in oven.
2. In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
3. Using box grater or food processor² fitted with grating disc, coarsely grate onion, potatoes, carrot and zucchini and place in colander set in sink, setting aside to drain.
4. In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, Dave’s Ancho Powder, and cumin. Mix in ginger, cilantro, and peas.
5. Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
6. In heavy-bottomed, 12-inch non-stick³ skillet over moderately high heat, heat 1-2 tablespoons Extravagonzo Red Chili Culinary Oil  until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
7. Fry until bottoms are golden-brown (the color really counts on this; the darker you let it go, the more the pancake holds together – this goes for both sides.), 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
8. Using paper towels, carefully wipe out pan. And 1 tablespoon Extravagonzo Red Chili Culinary Oil to the pan and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 to 2 tablespoons Extravagonzo Red Chili Culinary Oil before each batch.
9. Serve pancakes hot with Curry-Lime Yogurt. Just mix all ingredients and serve