Potato and Carrot Pancakes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 200 g carrot (s)
- 1 tablespoon flour (whole wheat flour)
- 1 egg (s)
- 50 g oil (sunflower oil)
- 1 large onion (s)
- salt
- Paprika powder
- parsley
- marjoram
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and carrots, then peel and grate. Finely dice the onion. Put everything in a bowl and season. Finally, mix in the egg, wholemeal flour and the chopped herbs.
- Put the oil in the pan, as sparingly as possible, form small buffers from the mixture and fry until golden yellow. Place the finished buffers on kitchen paper so that the excess fat is pulled out.
- Dish is only 400 kcl / person, fat also only 16 g / person. As a side dish, a crunchy vegetable salt with seasonal vegetables and cooked green spelled.
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