Carrot and potato pancakes

Yield: 4 Servings

Measure Ingredient
Stephen Ceideburg
1 large Carrot
1 large Potato
½ Onion
2 tablespoons Chopped parsley
1 Egg
1½ tablespoon Milk
Salt and pepper to taste
1 tablespoon 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, 1½ 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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