Crisp Carrot & Potato Pancakes (Vegetarian)
Recipe: #16830
January 19, 2015
Categories: Side Dishes, Carrot, Potatoes, Bisquick, Brunch Low Calorie, Low Fat, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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! Enjoy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (194.1 g)
- Calories 170.2
- Total Fat - 3.2 g
- Saturated Fat - 1 g
- Cholesterol - 104.5 mg
- Sodium - 95.3 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 3.8 g
- Sugars - 3.6 g
- Protein - 7.4 g
- Calcium - 73.3 mg
- Iron - 1.7 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
Step 2
Combine all ingredients, add salt & pepper as desired & mix well.
Step 3
Drop 2 tbsp of mixture for ea pancake into a lrg, lightly-greased, non-stick frying pan & cook over med-heat for about 5 min on ea side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
NOTE: This mixture will be wet despite how careful you are to remove any excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the pic
Tips
- No special items are required
1 Reviews
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