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.
