Crispy Carrot and Potato Pancakes (Vegetarian)

twissis's Note:

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! For an extra *carrot kick* , try pairing them w/my Carrot Butter Challenge. *Enjoy* !

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 12.0 Pancakes

• 2 large potatoes (roughly 3/4 lb, finely grated)
• 2 large carrots (finely grated)
• 6 green onions (chopped)
• 2 tablespoons fresh parsley (chopped)
• ¼ cup skim milk
• 2 eggs (lightly beaten)
• 6 tablespoons flour
• 1 teaspoon ground cumin
• salt and pepper (to taste)

Directions:

1. Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
2. Combine all ingredients, add salt & pepper as desired & mix well.
3. Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
4. NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.

Reviews

[bluemoon downunder]

For me, finding this recipe epitomises the global sharing that is Zaar: an Australian Women's Weekly recipe boomeranged back to Australia via Ieland! ;) Loved these pancakes and the fact that they are so low in fat, so easy to make and SO, SO delicious. I minced the potatoes and carrots in my mini processor and added one leek (also minced) that needed to be used. The parsley, cumin and green onion provided a great blend of flavours that perfectly complemented the vegetables. We enjoyed these with baby spinach leaves, Karen=^..^='s Garlic Tomato Slices and tzatziki. Thank you so much for posting this recipe, twissis! Made for Gimme 5, and certainly a recipe I look forward to making and enjoying again!.

[Sydney Mike]

Couldn't be easier to make, & the cumin was a nice addition! I find myself enjoying more & more of these kinds of vegetable patties! Thanks, much for sharing a recipe that's a KEEPER! [Tagged, made & reviewed in Healthy Choices ABC cooking game]

[Kumquat the Cat's friend]

These came out perfect! I made this the easy way by using frozen shredded potatoes (Cascadian Farms, defrosted first) and a bag of shredded carrots from the produce section. Although the carrots were not finely shredded they cooked up just fine. I used cooking spray on a non-stick frying pan. Although mine didn't turn out as brown as those in other photos, the eggs were cooked well which is all that really mattered. I used about 1/4 cup for each pancake and I could cook 4 at a time. I also liked the microwave suggestion because one always worries about pancakes cooling off while the others are cooking.