In a food processor, add the mayo, sour cream, chipotle peppers, lime juice, garlic, mango puree and a pinch of salt. Process until the sauce becomes smooth and creamy. Taste test to see if you need to add any more lime juice or salt.
Mix in egg, salt, and black pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons altogether. Turn the oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to a paper towel-lined plate to drain and keep warm in a low oven until serving time. Repeat until all potato mixture is used.
Review Potato Pancakes served with mango chipotle sauce.
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