Vegetable pancakes

2 servings

20 minutes

Vegetable pancakes are a refined dish of European cuisine that combines ease of preparation with rich flavor. Their origin can be linked to traditional potato pancakes, but this version is enriched with sweet peppers and carrots, adding a light sweetness and freshness. The golden crust, softness inside, and subtle aroma of fresh vegetables make these pancakes an ideal choice for a light dinner or snack. They pair wonderfully with sour cream, herbs, or spicy sauces. This recipe not only delights the taste but also allows for experimentation with ingredients by adding herbs or spices to taste. Pancakes can be served as a standalone dish or used as a side dish, making them versatile and beloved in many families.

Energy value per serving

• Calories: 663.7
• Proteins: 14.9g
• Fats: 29.7g
• Carbohydrates: 87.5g

Ingredients

• Potato: 4 pc
• Carrot: 1 pc
• Sweet pepper: 1 pc
• Onion: 1 pc
• Chicken egg: 1 pc
• Wheat flour: 100 g
• Salt: pinch
• Ground black pepper: pinch
• Vegetable oil: 50 ml

Cooking steps

1. Grate the onion on a fine grater, the other vegetables on a coarse one, add salt and pepper.

   Required ingredients:

   • Onion: 1 piece
   • Potato: 4 pieces
   • Carrot: 1 piece
   • Sweet pepper: 1 piece
   • Salt:  pinch
   • Ground black pepper:  pinch

2. Add an egg, flour, and mix everything.

   Required ingredients:

   • Chicken egg: 1 piece
   • Wheat flour: 100 g

3. Heat the pan, pour in oil, and spoon the mixture to make neat pancakes.

   Required ingredients:

   • Vegetable oil: 50 ml

4. Fry on one side for a couple of minutes, then flip and fry for a couple more minutes.