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    You are in: Home / Recipes / Crispy Carrot and Potato Pancakes (Vegetarian) Recipe
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    Crispy Carrot and Potato Pancakes (Vegetarian)

    Crispy Carrot and Potato Pancakes (Vegetarian). Photo by **Jubes**

    1/4 Photos of Crispy Carrot and Potato Pancakes (Vegetarian)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    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* !

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    Ingredients:

    Serves: 4

    Yield:

    Pancakes

    Units: US | Metric

    Directions:

    1. 1
      Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
    2. 2
      Combine all ingredients, add salt & pepper as desired & mix well.
    3. 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. 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.

    Ratings & Reviews:

    • on August 06, 2012

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Crispy Carrot and Potato Pancakes (Vegetarian)

    Serving Size: 1 (297 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 251.3
     
    Calories from Fat 26
    10%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 93.3 mg
    31%
    Sodium 86.2 mg
    3%
    Total Carbohydrate 47.6 g
    15%
    Dietary Fiber 6.0 g
    24%
    Sugars 3.8 g
    15%
    Protein 9.5 g
    19%

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