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🍽️ Crispy Potato and Carrot Pancakes

236 kcal · 30 min · 4 servings

Ingredients

• 200 g potatoes
• 2 carrots
• 1 onion
• 1 bunch parsley
• 2 eggs
• 4 tbsp flour
• 1 tsp salt
• black pepper
• ghee (for frying)

Instructions

1. 1. Wash the potatoes and peel them.
2. 2. Grate the peeled potatoes coarsely.
3. 3. Place the grated potatoes in a sieve and let the liquid drain off.
4. 4. Pat the potato shreds dry between several layers of kitchen paper.
5. 5. Wash the carrots and peel them.
6. 6. Grate the carrots finely.
7. 7. Pat the grated carrots dry as well.
8. 8. Peel the onion and cut it into small cubes.
9. 9. Wash the parsley and shake it dry.
10. 10. Finely chop the parsley leaves.
11. 11. Add the onion cubes and parsley to a bowl and mix them.
12. 12. Add the eggs, flour, dry potatoes, and carrots to the bowl.
13. 13. Mix all ingredients thoroughly.
14. 14. Season the mixture with salt and pepper.
15. 15. Preheat the oven to 80 °C.
16. 16. Heat a little ghee in a large non-stick pan.
17. 17. Place 2 to 3 tablespoons of the potato mixture into the hot pan for each pancake.
18. 18. Press the pancakes flat.
19. 19. Fry the pancakes for about 7 minutes on both sides until golden brown and crispy.
20. 20. Remove the finished pancakes from the pan.
21. 21. Keep the pancakes warm in the preheated oven.
22. 22. Repeat the process until all pancakes are fried.

Nutrition per serving

• kcal: 236
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 23 g