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POTATO-CARROT CAKES Recipe

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This recipe for POTATO-CARROT CAKES is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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