Vegetarian Potato and Carrot Flatbreads
4 servings
40 minutes
Vegetarian pancakes made from potatoes and carrots are tender, aromatic, and nutritious dishes found in many European cuisines. Their origin is linked to traditional cooking where potatoes play a key role. Carrots add sweetness and vibrant color, while green onions and parsley provide freshness. Cumin brings warm spice to complement the rich flavor. These pancakes pair perfectly with sour cream or yogurt-based sauce and can serve as both a standalone dish or an excellent side. They are suitable for breakfast, light lunch or dinner and are especially good in cold weather when one craves warming home-cooked food.
1
Rinse the grated potatoes in cold water, squeeze out as much liquid as possible, and dry them.
- Potato: 2 pieces
2
Mix all the ingredients, add salt, grated carrot, and pepper. Mix well.
- Potato: 2 pieces
- Carrot: 2 pieces
- Spring onion: 6 g
- Parsley: 40 g
- Skimmed milk: 0.3 glass
- Chicken egg: 2 pieces
- Wheat flour: 6 tablespoons
- Ground caraway: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Place 2 tablespoons of the mixture on each pancake in a large lightly greased non-stick skillet and cook on low heat for 5 minutes on each side or until golden brown and the carrot is soft. Do the same for the remaining batter.
- Potato: 2 pieces
- Carrot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
