• 1/2 lb. lean ground beef
• 3 large potatoes, peeled and grated
• 3 large carrotts, grated
• 1/2 cup whole wheat flour
• 2 tblsp. sugar
• 1/2 tsp. salt
• 1 tsp. curry powder
• 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil

Combine beef, potatoes and carrots in a large bowl. In another bowl, sift together the flour, sugar, salt, curry powder, cinnamon and baking powder. Add to the beef mixture, along with the egg and milk. Blend thoroughly. Into a heavy skillet over medium heat, put 2 tablespoons of the oil. Dump the mixture into the pan in half-cut portions, as many as will fit at one time, flattening each slightly with a wooden spoon. Cook, covered, for 5 minutes or until browned. Flip cakes over to brown the second side. Repeat until all the mixture is used, adding the remaining oil, a bit at time, to prevent sticking. Makes 8-10 cakes.