This savory veggie pancake is a delightful way to enjoy a variety of vegetables in a crispy, flavorful dish.
Ingredients
🥔 1 large potato, grated
🥕 1 medium carrot, grated
🧅 1 small onion, finely chopped
🌿 1/4 cup fresh parsley, chopped
🥚 1 large egg
🥣 1/4 cup all-purpose flour
🧂 Salt and pepper, to taste
🫒 2 tablespoons olive oil
Equipment
• Grater
• Mixing bowl
• Skillet
• Spatula
Prep Time
15 minutes
Cook Time
10 minutes
Calories & Macros (per serving)
• Calories: 150
• Protein: 4g
• Carbohydrates: 20g
• Fat: 6g
Instructions
1. Prepare the Vegetables
o Grate the potato and carrot into a mixing bowl.
o Add the finely chopped onion and fresh parsley.
2. Mix the Batter
o Add the egg and flour to the vegetable mixture.
o Season with salt and pepper.
o Mix until well combined.
3. Cook the Pancake
o Heat the olive oil in a skillet over medium heat.
o Spoon the batter into the skillet, flattening it into a pancake shape.
o Cook for 3-4 minutes on each side, until golden brown and crispy.
4. Serve
o Remove from the skillet and drain on paper towels.
o Serve warm, optionally with a dollop of sour cream or yogurt.
Cooking and Serving Tips
• Variations: Add grated zucchini or chopped bell peppers for extra flavor.
• Serving Suggestions: Pair with a side salad for a light meal.
• Storage: Best enjoyed fresh; refrigerate leftovers and reheat in a skillet to retain crispiness.
Enjoy your Veggie Pancake!