Potato-Vegetable Pancake
From nancerose 16 years ago
- 8 minutes to make
- Serves 4
A food processor makes short work of shredding the vegetables in this recipe. Although it's easier to make one big pancake and cut it into wedges, you can drop the potato mixture by tablespoons into the hot oil if you prefer.
Ingredients
- 3 small potatoes, peeled and shredded (you can use sweet potatoes) shopping list
- 1 medium parsnip, peeled and shredded shopping list
- 1/2 carrot, peeled and shredded shopping list
- 1 egg shopping list
- 2 tbsp unbleached flour shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp baking powder shopping list
- 2 tsp olive oil shopping list
- In a large bowl, shopping list
How to make it
- In a large bowl, mix the potatoes, parsnip, carrot, egg, flour, salt and baking powder.
- In a large nonstick skillet, heat the oil until very hot. On medium high heat, spread the potatoe mixture into the skillet, flattening with a spatula until even. Cook until crisp, browned, and set, about 8 minutes on each side. Cut into quarters before serving.
- Per serving: 131 calories; 4 g total fat; 1 g saturated fat, 53 mg cholesterol, 469 m sodium, 21 g total carbohydrate, 3 g dietary fiber, 4 g protein, 42 mg calicum
The Rating
Reviewed by 1 people-
another good recipe love potatoe panncakes
momo_55grandma
in Mountianview loved it
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" It was excellent "