Crisp Carrot & Potato Pancakes (Vegetarian)
Created by TwisSis on January 19, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #16830
Ingredients
- 2 large (3/4 pounds) potatoes (finely grated)
- 2 large (6 ounces) carrots (finely grated)
- 6 green onions (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1/4 cup fat-free milk
- 2 large eggs (lightly beaten)
- 6 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- Salt and pepper (to taste)
How to Make
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Step 1: Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
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Step 2: Combine all ingredients, add salt & pepper as desired & mix well.
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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.
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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
Nutritional Facts
- 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