Carrot Potato Pancakes

14 25 86
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 12
Carrot Potato Pancakes
Health Highlights


1 dash Black pepper
1 tbsp Canola oil
3 cup grated Carrots
1 tsp Dill, fresh (for yogurt sauce)
1 tbsp Dill, fresh (chopped)
4 medium egg Egg (lightly beaten)
1 tsp Lemon juice
1/4 cup Mayonnaise, low fat (for yogurt sauce)
2 tbsp Parsley, fresh (chopped)
1 cup Plain yogurt, 1- 2% M.F. (for yogurt sauce)
1 1/2 cup Potato (peeled, shredded)
1/2 tsp Salt
1/3 cup All-purpose white flour
1/3 cup Yellow onion (finely chopped)


In large bowl, combine carrot, potato, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper to taste.

Heat 1 tbsp (15 mL) canola 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.

Dill Yogurt Sauce:
In small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.

Nutrition Facts

Per Portion

Calories 86
Calories from fat 29.1
Calories from saturated fat 8.6
Total Fat 3.2 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 1.9 g
Cholesterol 60 mg
Sodium 191 mg
Potassium 234 mg
Total Carbohydrate 11.2 g
Dietary Fiber 1.4 g
Sugars 3.0 g
Protein 3.7 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 0.2
Milk Alternative 0.1
Vegetables 0.7

Energy sources