Carrot Potato Pancakes

Submitted by Sydney Mike

"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!"

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 16 pancakes
• Serves: 5

ingredients

• 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

directions

1. In a large bowl, combine all the ingredients.
2. Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
3. Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
4. Fry until lightly browned on one side,about 3 minutes.
5. Turn over and fry on the other side another 3 minutes.
6. Drain on paper towels.
7. Serve warm.

Reviews

[eatrealfood]

I don't know how I forgot to rate this recipe, but here I am reminding myself of how good it is, and that I've got to make it again soon. I always seem to have an abundance of carrots that I need to figure out new recipes for, but this will be among the staples. Thyme was just the perfect herb to go with this. The only thing I added was some garlic...because well, garlic makes everything better. And some spring onions as well, if I have them handy.

 

[Eat Local]

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.

 

[Jeremy H.]

I first had these as a young adult, cooked by house mates. Loved them and have cooked them, then forgotten about them and so googled the recipe. I made them, or the first 3 by recipe but feel you need to use oil and canola best rather than cooking spray. The spay had them soft but the oil crisps them up! Like another person mentioned maybe some garlic but any other ingredients is by choice but please squeeze out excess juice before mixing with flour. Thanks for the recipe and enjoy!

 

[sweetysjd]

These are pretty delicious! I made as written except that I used canola oil instead of the nonstick spray. The thyme gave it a great flavor that I thought would be suited better for the fall or winter than summertime, and I will definately be making these again when the weather cools. The leftovers were tasty, but they did not retain their crispness, so next time I'll make just enough to eat right away.

 

[littlemafia]

This is one of those wonderful recipes that only few know about! I loved it! The sweetness of the carrots matched perfectly with thyme.Next time (oh,there'll be a lot of next times) I might bake them in the oven .A great dish for kids. Didn't change a thing,except that I made a double batch.Thanks for sharing.