Crispy Carrot and Potato Pancakes (Vegetarian)

Total Time
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* !

Ingredients Nutrition


  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

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

bigbadbrenda August 06, 2012

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.

Lainey6605 August 04, 2012

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.

**Jubes** August 04, 2012