Carrot Potato Pancakes
Updated Oct. 26, 2022
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1pound russet or Idaho potatoes
- 1pound carrots
- 1clove of garlic, minced
- 1teaspoon dried thyme
- 1tablespoon flour
- ½teaspoon baking powder
- ⅛teaspoon salt
- Freshly ground pepper to taste
- 1whole egg
- 2egg whites
Nutritional analysis per serving (20 servings)
33 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 48 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
- Step 2
Peel the carrots, and process them using the julienne blade of the food processor.
- Step 3
Mix the potatoes, carrots, garlic, thyme, flour, baking powder, salt and pepper together in a bowl.
- Step 4
Whisk together the egg and egg whites, and stir them into the potato-carrot mixture.
- Step 5
Heat a large nonstick pan until it is very hot. Reduce the heat to medium-high, and spray with nonstick spray.
- Step 6
Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side.
- Step 7
Repeat until all the batter is used. Serve with light sour cream.
Private Notes