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Carrot and Leek Pancakes

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g carrot (s)
  • 1 leek
  • 200 g flour
  • 2 egg (s)
  • 2 teaspoons salt
  • pepper
  • 1 teaspoon vegetable stock, instant
  • 1 pinch (s) nutmeg
  • 0.5 ½ bunch parsley
  • marjoram
Carrot and Leek Pancakes
Carrot and Leek Pancakes

Instructions

  1. Peel and grate the carrots and cut the leek into thin strips. Mix both with the flour, eggs and spices.
  2. Then fry in plenty of oil in portions to form a buffer and drain on kitchen paper.
  3. I recommend salad and a sour cream dip with it!
  4. Tips:
  5. If you like, you can also season with ginger, cumin, oregano and / or orange peel, all very tasty.
  6. If you grate the carrots very finely instead of coarsely, you can turn them into real burgers.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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