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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Another recipe that comes from the 1995 Vegetarian Times Complete Cookbook. Time spent frying these cakes depends on how many can be made at one time! Ingredients:
1 large carrot, coarsely grated |
1 large russet potato, peeled and grated coarsely |
1 tablespoon unbleached white flour |
1 large egg, lightly beaten (or equivalent egg substitute) |
1 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a large bowl, combine all the ingredients.
2. Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
3. Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
4. Fry until lightly browned on one side,about 3 minutes.
5. Turn over and fry on the other side another 3 minutes.
6. Drain on paper towels.
7. Serve warm.
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