1 c Carrot; grated; firmly
-packed
1 c White potato; grated; firmly
-packed
1 c Sweet potato; grated; firmly
-packed
4 Eggs; beaten
1/3 c Flour
2 tb Onion; grated
1/4 c Parsley; chopped
1/2 Lemon; juice of
1 ts Salt
1 ds Nutmeg
Fresh black pepper
1 cl Garlic; crushed; (optional)
Yogurt or sour cream; for
-topping
Fresh chives; chopped; for
-topping
Tomato wedges; for garnish
Fresh; raw vegetable sticks;
-for garnish
Preparation time: 30 minutes
Place grated sweet and white potatoes in a colander over a bowl. Salt
lightly and let stand 15 minutes. Rinse and squeeze out well to get
rid of all the extra water. You could save this water for soup stock.
Combine all ingredients and mix well. Fry in butter in a heavy skillet
until brown and crisp.
Serve immediately, topped with yogurt or sour cream and fresh-chopped
chives. Garnish with tomato wedges and lots of fresh, raw vegetable
sticks.
