Ingredients
-
2
-
2
-
6
-
2
-
1/4
-
2
-
6
-
1
-
-
-
-
-
-
-
Directions
Crispy Carrot and Potato Pancakes Vegetarian, 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 Recipe #245728. *Enjoy* !, These were good but I would have liked them even crispier. I didn’t think I would like the cumin but I did! Good cakes :, Very nice I have made something very much like these before. Made for World Tour 8
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Steps
|
1
Done
|
Rinse Grated Potato in Cold Water, Squeeze Out as Much Liquid as Possible & Pat Dry. |
|
2
Done
|
Combine All Ingredients, Add Salt & Pepper as Desired & Mix Well. |
|
3
Done
|
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
Done
|
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. |
