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 Carrot Butter Challenge. *Enjoy* !

• Ready In: 40 mins
• Serves: 4
• Yields: 12 Pancakes

Ingredients

• 2  large potatoes (roughly 3/4 lb, finely grated)
• 2  large carrots (finely grated)
• 6  green onions (chopped)
• 2  tablespoons fresh parsley (chopped)
• 1⁄4 cup skim milk
• 2  eggs (lightly beaten)
• 6  tablespoons flour
• 1  teaspoon ground cumin
•  salt and pepper (to taste)

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.