STREAMING NOW: Nigella: At My Table

Crispy Carrot and Potato Pancakes (Vegetarian)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn 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! For an extra *carrot kick* , try pairing them w/my Carrot Butter Challenge. *Enjoy* !”
READY IN:
40mins
SERVES:
4
YIELD:
12 Pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
  2. Combine all ingredients, add salt & pepper as desired & mix well.
  3. Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
  4. NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: