CARROT POTATO PANCAKES

Carrot Potato Pancakes image

Another recipe that comes from the 1995 Vegetarian Times Complete Cookbook. Time spent frying these cakes depends on how many can be made at one time!

Provided by Sydney Mike

Time 40m

Yield 16 pancakes, 5 serving(s)

Number Of Ingredients 7

Ingredients

1 large carrot, coarsely grated
1 large russet potato, peeled and grated coarsely
1 tablespoon unbleached white flour
1 large egg, lightly beaten (or equivalent egg substitute)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

In a large bowl, combine all the ingredients.
Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
Serve warm.

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