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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 2 large potatoes (roughly 3/4 lb, finely grated)
- 2 large carrots (finely grated)
- 6 green onions (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1/4 cup skim milk
- 2 eggs (lightly beaten)
- 6 tablespoons flour
- 1 teaspoon ground cumin
- salt and pepper (to taste)
Method
- Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
- Combine all ingredients, add salt & pepper as desired & mix well.
- 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.
- 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.
