5 medium russet potatoes
1/4 cup flour (bread or all purpose)
olive oil or coconut oil for cooking
1 TBSP Spice by Rachel Sweet MASALA MIX
1 bunch mint
1 cup plain yogurt
Preheat the oven to 400 degrees F. While the oven is preheating, scrub the potatoes and poke holes into them on all sides using a knife or a fork (this is to allow steam to escape). No need to peel, just lay them on a baking dish or cookie sheet and bake for 1 hour in the preheated oven.
After the potatoes are done, remove from the oven and allow to cool enough to handle. Into a large bowl, shred the potatoes. The skin peels off easily from cooked potatoes. Discard the skin, if desired. Add the flour and the tablespoon of MASALA MIX to the shredded potatoes. In a separate small bowl, crack the egg and use a fork to whisk. Add the egg to the potato mixture and mix well.
Use your hands to form the potato mixture into patties. Try to keep these approximately the same size and thickness for cooking. Set these aside on a plate until you are finished making all the patties.
Add enough oil to a frying pan to completely cover the bottom. Heat to medium and allow the oil to warm up for 1 minute. Add as many pancakes as can fit comfortably into the pan and cook for 3 to 5 minutes. Flip, and cook an additional 2 to 3 minutes. Place the cooked pancakes onto a plate with a paper towel on top to absorb the oil. Continue cooking in batches until all potato pancakes are fried.
Wash the mint leaves and remove them from the stem. Mince on a cutting board and use as a topping along with the plain yogurt. Serve hot.