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Vegetable Pancake

 INGREDIENTS:

  1. Potatoes 2 large grated
  2. Capsicum 1 finely chopped
  3. Carrots 2 large grated
  4. Onion 1 medium diced
  5. Eggs 2 beaten
  6. All-purpose flour 3tbsp
  7. Salt as per taste
  8. Black pepper powder 1/4th tsp
  9. Milk 3-4 tbsp (if required)
  10. Vegetable oil 3 tbsp

METHOD:

Serving Size: 4-5 

Wash the grated potatoes and carrots and press well in paper towel to remove any excess moisture. Wash the chopped capsicum and keep aside.

Combine potatoes, capsicum, carrots, onion, eggs, flour, salt and pepper in a large bowl. Add little milk if the consistency of the batter is too thick.

Heat oil in a non-stick skillet over medium heat. Drop the vegetable mixture into the skillet. Flatten slightly and cook on both sides until golden brown.

Using slotted spatula transfer the pancake to paper towel lined tray to remove excess oil.

Serve vegetable pancake with a dollop of herbed cream cheese or simply any sauce of your choice.


 


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