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POTATO-CARROT CAKES Recipe

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This recipe for POTATO-CARROT CAKES, by , is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Faucette
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup shredded pared potatoes
1 1/2 cup shredded pared carrots
1 Tbsp. grated fresh onions
2 Tbsp. flour
2 Tbsp. wheat germ
3 Tbsp. chopped fresh parsley
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried leaf tarragon
4 eggs, slightly beaten
2 Tbsp. butter

Directions:
Directions:
Use coarse grater to shred potatoes and carrots. Combine potatoes, carrots and onion in large bowl. Sprinkle with flour; toss to mix well. Stir in remaining ingredients except butter. Melt 1 tablespoon butter in large skillet; spoon 1/4 cup mixture for each pancake onto skillet and flatten. Cook for 5 minutes; turn and cook for 5 minutes longer or until golden brown. Repeat with remaining mixture, adding remaining butter as needed.

Number Of Servings:
Number Of Servings:
12

 

 

 

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