Carrots provide an interesting variation to this traditional favourite. These pancakes are excellent as a crispy partner for roasted chicken, pork or fish. Serve with Dill Yogurt Sauce.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Makes: 12 (4-1/2 inch/11 cm) pancakes

Ingredients

Ontario carrot, shredded 3 cups (750 mL)
Ontario potato, peeled and shredded 1 1/2 cups (375 mL)
Ontario onion, finely chopped 1/3 cup (75 mL)
Eggs, lightly beaten 4
All-purpose flour 1/3 cup (75 mL)
Chopped fresh parsley 2 Tbsp (25 mL)
Chopped fresh dill 1 Tbsp (15 mL)
Salt 1/2 tsp (2 mL)
Pepper
Dill Yogurt Sauce:
Plain regular or low-fat yogurt 1 cup (250 mL)
Regular or light mayonnaise 1/4 cup (50 mL)
Chopped fresh dill 1 tsp (5 mL)
Lemon juice 1 tsp (5 mL)

Directions

  1. In large bowl, combine carrot, potato, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper to taste.
  2. Heat 1 Tbsp (15 mL) vegetable oil in large nonstick skillet over medium-high heat. Spoon about 2 Tbsp (25 mL) carrot mixture into pan; flatten slightly. 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.
  3. Dill Yogurt Sauce:
    In small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.

© – Source: Foodland Ontario, 2009.