Carrot and Potato Pancakes with Herb Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 200 g potato (s)
- 1 large onion (s)
- 1 bunch parsley
- 2 egg (s)
- 4 tablespoon wheat flour
- Salt and pepper from the mill
- 4 tablespoon rapeseed oil
For the dip:
- 250 g sour cream
- herbs your choice (e.g. chives, basil, borage)
- Spice (s) your choice (e.g. salt and pepper)
Print Recipe
Pin Recipe Instructions
- Wash and peel the carrots and potatoes. Peel the onion and grate everything finely. Finely chop the parsley. Mix the vegetables with parsley, eggs and flour. Season everything with salt and pepper.
- Heat the oil in a pan. 1 tablespoon of the buffer mass is then added to the pan and pressed flat with the back of the spoon. Fry the pancakes on both sides until golden brown.
- Mix the ingredients for the dip. Serve the fried carrot-potato fritters with the seasoned herb sauce as a dip.
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