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🍽️ Crispy Potato and Carrot Pancakes

321 kcal · 30 min · 4 servings

Ingredients

• 800 g mostly waxy potatoes
• 2 large carrots
• 1 onion
• 1 egg (size M)
• 2 tbsp flour
• salt, pepper from the mill
• 50 g ghee
• Parsley (for garnish)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Grate the potatoes coarsely using a grater.
3. 3. Peel the carrots and grate them finely.
4. 4. Set aside four tablespoons of the grated carrots for garnish.
5. 5. Peel the onion and grate it finely as well.
6. 6. Place the grated potatoes, the remaining carrots, and the onion into a large bowl.
7. 7. Add one egg and flour to the vegetable mixture.
8. 8. Season everything with salt and pepper to taste.
9. 9. Mix the ingredients well until a uniform batter forms.
10. 10. Heat ghee (clarified butter) in a non-stick frying pan.
11. 11. Take portions of the batter from the bowl.
12. 12. Fry the portions in the pan until golden brown.
13. 13. Serve the finished pancakes.
14. 14. Garnish them with the reserved grated carrots.
15. 15. Sprinkle fresh parsley over them.

Nutrition per serving

• kcal: 321
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 41 g