Recipe - Carrot And Potato Pancakes

Stephen Ceideburg
1 lg Carrot
1 lg Potato
One half Onion
2 tablespoon Chopped parsley
1 Egg
1 One half tablespoon Milk
Salt and pepper to taste
1 tablespoon 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 sidedish 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini