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Nutrition Facts
Serving Size 1 (299g) Recipe makes 4 servings
Calories 252
Calories from Fat 27		(10%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 85mg		3%
Potassium 1047mg		29%
Total Carbohydrate 47.7g		15%
	Dietary Fiber 6.1g	24%
	Sugars 3.9g
Protein 9.6g		19%
detailed view... how is this calculated?

Crispy Carrot and Potato Pancakes (Vegetarian)

Recipe #248771 | 40 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: twissis
Aug 25, 2007

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 !

SERVES 4 , 12 Pancakes (change servings and units)

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.

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Featured Reviews for This Recipe

From: Sydney Mike

On Jun 19, 2008

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]

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From: Kumquat the Cat's friend

On May 12, 2008

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.

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From: PJH

On Nov 1, 2007

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

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From: bluemoon downunder

On Jan 22, 2009

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 Garlic Tomato Slices 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!.