Carrots – Potato – Pancakes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g carrot (s)
- 200 g potato (s)
- 4 tablespoon oat flakes, crunchy
- 2 egg (s)
- salt and pepper
- Nutmeg, grated
- 2 tablespoons oil
- 1 onion (s)
- 1 clove garlic
- 1 bunch chives
- 1 cup yogurt (skimmed milk yogurt, 50g)
Print Recipe
Pin Recipe Instructions
- Peel, wash and roughly grate the carrots and potatoes. Mix together the shredded vegetables except for a few carrot sticks, oat flakes and eggs. Season with salt, pepper and nutmeg. Fry small pancakes in hot oil until golden brown. Peel onion and garlic and chop finely. Wash the chives, shake dry and cut into rolls. Mix the yogurt, onion, garlic and chives together. Season to taste with salt and pepper. Sprinkle the pancakes and dip with the carrot rasp.
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