Carrot and Potato Pancakes

Title:
Carrot and Potato Pancakes

Yield:
4 Servings

Categories:
Pancakes




Ingredients:





          Stephen Ceideburg


     1 lg Carrot


     1 lg Potato


   1/2    Onion


     2 tb Chopped parsley


     1    Egg


 1 1/2 tb Milk


          Salt and pepper to taste


     1 tb Flour


          Olive oil


          Creme fraiche






 These little pancakes, like a lot of now fashionable food, are equally at


 home as nursery fare or as an entree or side-dish at a smart dinner party.


 Nice served with a dollop of creme fraiche.


 


 Grate (a food processor speeds things up) 1 large carrot, 1 large potato


 and half an onion and transfer to a bowl. Add 2 tablespoons chopped


 parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and pepper to taste


 and 1 tablespoon plain flour. (Add a little more flour if the mixture looks


 too thin.) Heat a little olive oil in a heavy frying pan and drop in the


 mixture by the dessertspoon if you want elegant little pancakes, by the


 heaping tablespoon for a more pedestrian size. Cook until brown and crisp


 on the underside then turn and cook the other side. Serve.


 


 Posted by Stephen Ceideburg


 


 From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.


 Courtesy Mark Herron.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini