Vegetable Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 medium potato (s)
- 2 medium carrot (s)
- 1 onion (s)
- some pumpkin (se) (butternut or Hokkaido), 1/3 or 1/4 depending on the size
- salt and pepper
- 1 teaspoon paprika powder
- 1 teaspoon curry powder
- 1 teaspoon herbs, Italian
- 0.25 teaspoon ¼ nutmeg
- 0.25 teaspoon ¼ turmeric powder
- 2 tablespoon, heaped flour
- 1 egg (s)
- possibly oil and some butter for frying
Print Recipe
Pin Recipe Instructions
- Peel the carrots and potatoes and grate into fine strips with the food processor or on the grater. Add the spices, stir and let stand for a while so that it draws water.
- Gently squeeze out the mixture and pour off the liquid. Add the egg and flour and mix.
- Heat a frying pan, if necessary add a little oil and butter for frying and heat. Add a tablespoon of the mixture to the pan and spread it flat. Depending on the pan size, around 2 - 3 potato pancakes fit in the pan. Fry the potato pancakes on both sides until golden brown and crispy over medium heat.
- We like to eat the potato pancakes in a roll with a little sauce (ketchup, mayonnaise, salad dressing to taste), but also just taste with herb quark. The recipe can be exchanged or expanded variably for both vegetables and spices.
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