Crispy Carrot and Potato Pancakes (Vegetarian)

Total Time
40mins
Prep
10 mins
Cook
30 mins

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* !

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Ingredients

Nutrition

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.
Most Helpful

5 5

Very nice I have made something very much like these before. Made for World Tour 8

5 5

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.

5 5

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.