Jerusalem Artichoke and Carrot Pancakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g Jerusalem artichoke
- 100 g carrot (s)
- 2 egg (s)
- 1 tablespoon flour
- some salt and pepper
- some nutmeg
- some caraway powder
Print Recipe
Pin Recipe Instructions
- Peel and grate the Jerusalem artichoke and carrots. Then press the liquid out a little, e.g. with a strainer or through a sieve.
- Whisk the eggs with the flour and mix with the grated vegetables. Season to taste with the spices.
- Spoon the mixture onto a baking tray lined with baking paper and flatten the piles a little. Bake at 180 degrees hot air for about 20 - 30 minutes.
- Tastes great as a side dish or as a main course with herbal quark or yoghurt dip
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