These easy to make, savory potato pancake recipe combines mashed potatoes, grated parsnips and mashed carrots - great for a main meal.
This healthy, fast and easy to make potato cake or pancake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
¼ lb. russet potatoes, peeled, boiled and mashed dry
1/4 lb. parsnips, peeled and grated
1/4 lb. carrots, peeled, boiled and mashed dry
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 tsp. ground nutmeg
¼ cup sunflower oil
METHOD:
Using a food processor, combine mashed potatoes, carrots, eggs, flour, salt, black pepper and nutmeg until a dough ball forms. Fold in parsnips.
Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll out balls until ¼ inch thick. Fry for 5 minutes on each side until golden brown. Serve hot with a light salad and garlic bread.
