cooco logo
Search icon
Notification icon
Carrot potato pancakes

Carrot potato pancakes

By Leila Al Farsi
15’ Prep time
25’ Cook time
40’ Total time
123 Calories
12 Serving

Summary

Carrots provide an interesting variation to this traditional favourite. these pancakes are excellent as a crispy partner for roasted chicken, pork or fish. serve with dill yogurt sauce.
Leila Al Farsi 0 Followers

Step by Step

Check circle icon

Step 1

In large bowl, combine carrot, potato, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper to taste.
Check circle icon

Step 2

Heat 1 tbsp (15 mL) vegetable oil in large nonstick skillet over medium-high heat. Spoon about 2 tbsp (25 mL) carrot mixture into pan; flatten slightly. Fry on both sides until golden brown; drain on paper towel. Keep warm in oven while preparing remainder, adding more oil as needed. Serve with Dill Yogurt Sauce.

Ingredient

  • Lemon juice
    Lemon juice
    5 ml
  • All-purpose flour
    All-purpose flour
    75 ml
  • Chopped fresh parsley
    Chopped fresh parsley
    25 ml
  • Chopped fresh dill
    Chopped fresh dill
    15 ml
  • Ontario carrot, shredded
    Ontario carrot, shredded
    750 ml
  • Ontario onion, finely chopped
    Ontario onion, finely chopped
    75 ml
  • , lightly beaten
    , lightly beaten
    4 eggs
  • Plain regular or low-fat yogurt
    Plain regular or low-fat yogurt
    250 ml
  • Regular or light mayonnaise
    Regular or light mayonnaise
    50 ml
  • Salt
    Salt
    2 ml
User Avatar Cooco Assistant

Press Start button to talk to assistant