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Carrot Potato Pancakes
In a large bowl, mix carrots, potatoes, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper.
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat.
Spoon about 2 tbsp carrot mixture into pan; flatten lightly. Fry on both sides until golden brown; drain on paper towel. Keep warm in oven while preparing remainder, adding more oil as needed. Serve with dill yogurt sauce, on reverse.
| Ingredients: |
| 4 |
eggs |
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| 3 cups |
Ontario carrots, shredded |
750 mL |
| 1 1/2 cups |
Ontario potatoes, peeled and shredded |
375 mL |
| 1/3 cup |
Ontario onions, finely chopped |
75 mL |
| 2 tbsp |
chopped fresh parsley |
30 mL |
| 1 tbsp |
chopped fresh dill |
15 mL |
| 1/2 tsp |
each of pepper & salt |
2 mL |
| 1 tbsp |
vegetable oil |
15 mL |
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| Dill Yogurt Sauce: |
| 1 cup |
plain yogurt |
250 mL |
| 1/4 cup |
light or regular mayonnaise |
50 mL |
| 1 tsp |
chopped fresh dill |
5 mL |
| 1 tsp |
lemon juice |
5 mL |
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In a small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.
Source: Ontario Farm Fresh
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