Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 6 x Carrots - (abt 3/4 lb) peeled, and coarsely grated
- 1 x Russet potato peeled
- 3 Tbsp. Snipped fresh chives
- 1 Tbsp. Grated fresh ginger
- 2 tsp Finely-grated orange zest
- 2 Tbsp. All-purpose flour Salt to taste Freshly-grnd black pepper to taste
- 1 lrg Egg beaten
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Unsalted butter
Direcciones
- Place the carrots in a bowl. Coarsely grate the potato, working quickly to avoid discoloration, and add in it to the carrots, along with any liquid given off. Add in the chives, ginger, and orange zest, and toss to combine. Sprinkle with the flour, salt, and pepper, and mix. Add in the egg and combine well.
- Heat 1 Tbsp. each of the extra virgin olive oil and the butter in a large nonstick skillet over medium-high heat till slightly foamy.
- Spoon 1 level Tbsp. of the vegetable mix into the skillet for each pancake (cook about 5 at a time) and press with the back of a spatula to flatten them - they should be about 2 inches across. Cook till golden brown, 3 min per side, adding the remaining Tbsp. of oil and butter as necessary.
- Drain on paper towels. Serve immediately, or possibly make ahead and, 15 min before serving time, place on a baking sheet, cover with aluminum foil, and heat in a low (250 degree) oven.
- This recipe yields about 30 pancakes.
- Comments: These are wild little cakes, with their touch of ginger. If you decide to make them in a larger size as a main course or possibly a side dish, serve applesauce alongside for a winner accompaniment.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 671g | |
| Calories 825 | |
| Calories from Fat 494 | 60% |
| Total Fat 55.96g | 70% |
| Saturated Fat 20.04g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 310mg | 13% |
| Potassium 2080mg | 59% |
| Total Carbs 72.74g | 19% |
| Dietary Fiber 13.1g | 44% |
| Sugars 17.8g | 12% |
| Protein 14.51g | 23% |
