Carrot Potato Pancakes

Carrot Potato Pancakes

Health Rating
Prep Cook Ready in Servings
15 min 10 min 25 min 12
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Ingredients


1/4 tsp 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)

Instructions


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 104  
Calories from fat 44  
Calories from saturated fat 8.8  
Total Fat 4.9  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 189  mg
Potassium 252  mg
Total Carbohydrate 11.2  g
Dietary Fiber 1.2  g
Sugars 3.1  g
Protein 3.9  g

Dietary servings

Per Portion


Grain 0.2
Meat Alternative 0.2
Milk Alternative 0.1
Vegetables 0.8

Energy sources


Pygal 43% 465.613696614 175.755326658 42% 312.594267911 251.183002604 15% 339.967712315 116.913647526 43% 42% 15% Carbohydrates Fat Protein
Recipe from: Eat Right Ontario
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