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Crispy Carrot And Potato Pancakes (Vegetarian)
40 Mins
12 Pancakes
Diet Restriction
- - -
0 Votes
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Secret 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)
  • Salt and pepper (to taste)
  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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