Mini Potato-Carrot Pancakes with Festive Sour Cream |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Ingredients:
1/2 cup(s) light sour cream |
1 small chipotle pepper in adobo sauce, minced |
2 teaspoon(s) dijon mustard |
2 tablespoon(s) cranberry sauce |
2 green onions, thinly sliced |
1/2 small yellow onion, grated |
2 large carrots (about 1/2 pound), peeled and grated |
1 large russet potato (about 3/4 pound), peeled, grated and squeezed to remove excess water |
1 egg, lightly beaten |
2 tablespoon(s) all-purpose flour |
3/4 teaspoon(s) salt |
1/4 teaspoon(s) ground black pepper |
6 tablespoon(s) extra-virgin olive oil, divided |
Directions:
1. In a small bowl combine sour cream with your flavoring choice: chipotle pepper, mustard or cranberry sauce. Set aside. In a large bowl, fold together onions, carrots, potatoes, egg, flour, salt and pepper until well combined. Heat 3 tablespoons oil in a large skillet over medium heat. Working in batches, form each pancake by dropping about 2 tablespoons of the potato mixture into the skillet. Space pancakes about an inch apart, flatten and cook, flipping once, until deep golden brown and cooked through, 8 to 10 minutes total. (Add remaining 3 tablespoons oil to skillet halfway through.) Transfer to a paper-towel lined baking sheet to drain briefly. Serve with a teaspoon of flavored sour cream on each.
|
|