Potato and Carrot Pancakes with Curry Sauce

Carrots add an earthy sweetness to these crunchy latke-like pancakes. To reheat, place on a baking sheet and bake in the oven at 325 ° C until they are warmed through.
Preheat the oven to 325 degrees.Place the carrots and potatoes on paper towels; wring out until they are barely moist. Spoon the flour into a dry measuring cup; flatten with a knife. Combine flour, onion, garlic powder, 1/4 teaspoon salt, pepper, and eggs in a large bowl. Add the potato mixture; mix until smooth.Preheat a large nonstick skillet over medium-high heat. Add 2 teaspoons butter; whisk to coat. Add 3 tablespoons of the potato mixture to the pan to make a patty; flatten slightly. Repeat the procedure 5 times to form 6 cutlets. Reduce the heat to medium-low; cook for 6 minutes on each side or until golden brown. Place the pancakes on a baking sheet; keep them warm in the oven. Repeat the process twice with the remaining butter and potato mixture to make 18 pancakes. Sprinkle with 1/4 teaspoon of salt.Combine the remaining 1/4 teaspoon salt, yogurt, curry and honey in a bowl. Serve the curry sauce with the pancakes.