Crispy Carrot and Potato Pancakes (Vegetarian) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This easy-to-fix & appealing recipe is from the main-course vegetarian section of the *Best Ever Slimmers Recipes* cookbook of the Australian Womens Weekly cookbook series. IMO it also works as breakfast or brunch fare served w/fruit or as an excellent side-dish to combine the veggie & potato parts of a meal. I made them as a side-dish to leg of lamb & the yield was exactly as stated. We tasted them plain, buttered & w/a dollop of sour cream - all excellent! For an extra *carrot kick* , try pairing them w/my Carrot Butter Challenge. *Enjoy* ! Ingredients:
2 large potatoes (roughly 3/4 lb, finely grated) |
2 large carrots (finely grated) |
6 green onions (chopped) |
2 tablespoons fresh parsley (chopped) |
1/4 cup skim milk |
2 eggs (lightly beaten) |
6 tablespoons flour |
1 teaspoon ground cumin |
salt and pepper (to taste) |
Directions:
1. Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
2. Combine all ingredients, add salt & pepper as desired & mix well.
3. Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
4. NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.
|
|