By twissis on August 25, 2007
Photo by **Jubes**
Photo by **Jubes**
"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* !"
Serving Size: 1 (297 g)
Servings Per Recipe: 4
"Very nice I have made something very much like these before. Made for World Tour 8"
"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."
"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."
"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!."
"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]"
"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."
"I made these a couple of days ago for DW and myself. There were several left over, which I had scheduled for another meal. DS and DD got into the left-overs, and everything was gone, so I am having (twist my arm!!) to make another batch for supper tonight. Obviously, everyone loved them!! I added a bit more (3x) cumin, but we love that spice, so it was kinda natural to elevate the level, otherwise I made the recipe as it it written. I used 1/3C of batter for each pancake, made two at a time in the fry-pan and cooked a little longer since my pancakes were bigger, and everything was perfect. This is a great side dish for many meats (tonight it's chicken sausage) and also works well with a dahl or other kind of vegetarian protein dish. Thanks!! PJH"
"Quite good. I have made similar latkes but never with cumin, which was a nice addition. I might even add more next time. Served this with grilled pork chops bt look forward to having these for breakfast next time. Made for Fall 2007 PAC."