Crisp Carrot & Potato Pancakes (Vegetarian)

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"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! Enjoy!"

Original is 4 servings


  • Serving Size: 1 (194.1 g)
  • Calories 170.2
  • Total Fat - 3.2 g
  • Saturated Fat - 1 g
  • Cholesterol - 104.5 mg
  • Sodium - 95.3 mg
  • Total Carbohydrate - 28.3 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3.6 g
  • Protein - 7.4 g
  • Calcium - 73.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.

Step 2

Combine all ingredients, add salt & pepper as desired & mix well.

Step 3

Drop 2 tbsp of mixture for ea pancake into a lrg, lightly-greased, non-stick frying pan & cook over med-heat for about 5 min on ea side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.

NOTE: This mixture will be wet despite how careful you are to remove any excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the pic


  • No special items are required

1 Reviews

Karen E

As you said, easy to make (apart from all that grating ;) ) I was careful to let the potatoes and carrots drain for a while, I kept busy with other things, and like that, my mixture was not overly wet. I used them as a side-dish, my husband popped one in my lunchbox today and it was very nice to munch on just like that! Very tasty, relatively simple, I wonder how they would freeze? I was glad I tried this tasty recipe, thank you, Twiss, made for Consideration Tag Game


review by:
(13 Apr 2015)

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