Crispy Carrot and Potato Pancakes (Vegetarian)

"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 Recipe #245728. *Enjoy* !"
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Outta Here photo by Outta Here
photo by twissis photo by twissis
Ready In:
40mins
Ingredients:
9
Yields:
12 Pancakes
Serves:
4
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ingredients

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directions

  • Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
  • Combine all ingredients, add salt & pepper as desired & mix well.
  • 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.
  • 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.

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Reviews

  1. These were good but I would have liked them even crispier. I didn't think I would like the cumin but I did! Good cakes :)
     
  2. Very nice I have made something very much like these before. Made for World Tour 8
     
  3. I love potato pancakes and the addition of carrot was tasty. The spices were perfect in these and gave them the perfect flavor. Made for ZWT8.
     
  4. Easy to make and a good vegetarian pancake. I used a blended gluten-free flour to make mine suitable for my diet/lifestyle. Photo also to be posted. Reviewed for ZWT8 Australia/NZ region.
     
  5. 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 Recipe #260025 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!.
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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