Title: Carrot and Potato Pancakes
Categories: Pancake
Yield: 4 Servings

		Stephen Ceideburg
1	lg	Carrot
1	lg	Potato
1/2		Onion
2	tb	Chopped parsley
1		Egg
1 1/2	tb	Milk
		Salt and pepper to taste
1	tb	Flour
		Olive oil
		Creme fraiche

These little pancakes, like a lot of now fashionable food, are equally at home as nursery fare or as an entree or side-dish at a smart dinner party. Nice served with a dollop of creme fraiche.

Grate (a food processor speeds things up) 1 large carrot, 1 large potato and half an onion and transfer to a bowl. Add 2 tablespoons chopped parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and pepper to taste and 1 tablespoon plain flour. (Add a little more flour if the mixture looks too thin.) Heat a little olive oil in a heavy frying pan and drop in the mixture by the dessertspoon if you want elegant little pancakes, by the heaping tablespoon for a more pedestrian size. Cook until brown and crisp on the underside then turn and cook the other side. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron.

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