Carrot& potato pancakes

 
                          CARROT & POTATO PANCAKES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pancakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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.
  
 
 
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