This delicious, vegan-friendly snack is a perfect combination of crispy carrots and potatoes, mixed with green onions and eggs. Enjoy this nuts-free appetizer without guilt!
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | soy | gluten | lactose | eggs |
⏱ 26 mins – easy
🍽 4 servings – 1644 kcal per serving
|
Serving
336g |
Fat
166g |
Sat. fat
26g |
Sodium
641mg |
|
Carbs
35g |
Fibers
3g |
Sugars
2g |
Proteins
8g |
INGREDIENTS
- 2 potatoes
- 2 carrots
- 6 green onions
- 2 tbsp parsley
- ¼ cup skim milk
- 2 eggs
- 6 tbsp all-purpose flour
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 3 cups vegetable oil
TOOLS
- 1 peeler
- 1 grater
- 1 knife
- 2 bowls
- 1 mixing whisk
- 1 spatula
- 1 frying pan
- 1 paper towel
- 1 serving plate
STEPS
Peel potatoes with a peeler.
Grate the potatoes with a grater.
Peel carrots with a peeler.
Grate the carrots with a grater.
Chop green onions and parsley.
Crack eggs in a bowl and whisk lightly.
Rinse grated potatoes with water.
Squeeze the potatoes until fully dried.
Combine skim milk, all-purpose flour, ground cumin, salt, black pepper, grated carrots, onions, parsley, and beaten eggs in a bowl with a whisk to get a mixture. This mixture should make 4 pancakes.
Heat vegetable oil in a frying pan. Add the mixture with a tablespoon into the frying pan and cook for 5 minutes to get semi-cooked pancakes.
Flip semi-cooked pancakes with a spatula.
Fry the pancakes for 5 more minutes until golden, then drain them on a paper towel.
Do the same with the remaining pancake batter. Then, turn off the heat.
Transfer pancakes to a serving platter.
It’s ready to be served !
