Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 lg Carrot
1 lg Potato
1/2 Onion
2 tb Chopped parsley
1 Egg
1 1/2 tb Milk
Salt and pepper to taste
1 tb Flour
Olive oil
Creme fraiche

These little pancakes, like a lot of now fashionable food, are
equally at home as nursery fare or as an entree or side-dish at a
smart dinner party. Nice served with a dollop of creme fraiche.

Grate (a food processor speeds things up) 1 large carrot, 1 large
potato and half an onion and transfer to a bowl. Add 2 tablespoons
chopped parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and
pepper to taste and 1 tablespoon plain flour. (Add a little more
flour if the mixture looks too thin.) Heat a little olive oil in a
heavy frying pan and drop in the mixture by the dessertspoon if you
want elegant little pancakes, by the heaping tablespoon for a more
pedestrian size. Cook until brown and crisp on the underside then
turn and cook the other side. Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
6/8/93. Courtesy Mark Herron.

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