Summary

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

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Instructions

1. 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.
2. Gently squeeze out the mixture and pour off the liquid. Add the egg and flour and mix.
3. 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.
4. 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.