*  Exported from  MasterCook  *

                        CARROT & POTATO PANCAKES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pancakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       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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