Jerusalem Artichoke and Carrot Pancakes

Summary

Ingredients

• 200 g Jerusalem artichoke
• 100 g carrot (s)
• 2 egg (s)
• 1 tablespoon flour
• some salt and pepper
• some nutmeg
• some caraway powder

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Instructions

1. Peel and grate the Jerusalem artichoke and carrots. Then press the liquid out a little, e.g. with a strainer or through a sieve.
2. Whisk the eggs with the flour and mix with the grated vegetables. Season to taste with the spices.
3. 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.
4. Tastes great as a side dish or as a main course with herbal quark or yoghurt dip