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Carrot Potato Pancakes

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Ingredients

Adjust Servings:

	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

Nutritional information

82.6

Calories

9 g

Calories From Fat

1.1 g

Total Fat

0.3 g

Saturated Fat

37.2 mg

Cholesterol

145 mg

Sodium

15.6 g

Carbs

2.2 g

Dietary Fiber

1.3 g

Sugars

3 g

Protein

100g

Serving Size

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Carrot Potato Pancakes

Name: Carrot Potato Pancakes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5
Cuisine: American
Ingredients: : 1; : 1; : 1; : 1; : 1; : 1/4; : 1/4

Features:

Cuisine:

American

Excellent! Thanks for the recipe. I was going to try to create one bc I had a lot of carrots to use up, and this was just the thing. Added a bit of chopped onion.

60 min
Serves 5
Easy

Ingredients

Directions

Carrot Potato Pancakes,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!,Excellent! Thanks for the recipe. I was going to try to create one bc I had a lot of carrots to use up, and this was just the thing. Added a bit of chopped onion.,Do you cook the carrot & potato first?

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Steps

1 Done	In a Large Bowl, Combine All the Ingredients.
2 Done	Lightly Spray a Nonstick Skillet With Nonstick Cooking Spray; Turn on the Heat.
3 Done	Drop Potato Mixture by 1/4 Cup Measures Into the Skillet, Flattening the Pancakes With a Spoon, If Necessary.
4 Done	Fry Until Lightly Browned on One Side,About 3 Minutes.
5 Done	Turn Over and Fry on the Other Side Another 3 Minutes.
6 Done	Drain on Paper Towels.
7 Done	Serve Warm.