Carrot And Potato Pancakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pancakes | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | Carrot | |
| 1 | Potato | |
| 1/2 | Onion | |
| 2 | T | Chopped parsley |
| 1 | Egg | |
| 1 1/2 | T | Milk |
| Salt and pepper to taste | ||
| 1 | T | Flour |
| Olive oil | ||
| Creme fraiche | ||
| 3/4 | Courtesy Mark Herron. |
INSTRUCTIONS
These little pancakes, like a lot of now fashionable food, are equally at home as nursery fare or as an entree or side-dish at a smart dinner party. Nice served with a dollop of creme fraiche. Grate (a food processor speeds things up) 1 large carrot, 1 large potato and half an onion and transfer to a bowl. Add 2 tablespoons chopped parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and pepper to taste and 1 tablespoon plain flour. (Add a little more flour if the mixture looks too thin.) Heat a little olive oil in a heavy frying pan and drop in the mixture by the dessertspoon if you want elegant little pancakes, by the heaping tablespoon for a more pedestrian size. Cook until brown and crisp on the underside then turn and cook the other side. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 47mg
Sodium: 37.5mg
Potassium: 311.5mg
Carbohydrates: 13.2g
Fiber: 1.9g
Sugar: 2.2g
Protein: 3.3g