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Wild Rice Cranberry and Apple Stuffing
Learn how to make stuffing that will literally tempt the soul because it tastes so moist and delicious.
Potato-Carrot Pancakes
Yield: Makes about 12 pancakes
Ingredients:
1
pound baking potatoes, peeled (3 medium)
1
medium carrot
2
tablespoons minced green onion
1
tablespoon all-purpose flour
1
egg, beaten
1/2
teaspoon salt
1/8
teaspoon black pepper
2
tablespoons vegetable oil
Preparation:
1.
Shred potatoes and carrot. Wrap in several thicknesses of paper towels; squeeze to remove excess moisture. Combine potatoes, carrot, onion, flour, egg, salt and pepper in medium bowl; mix well.
2.
Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin pancakes. Cook 5 minutes or until browned on bottom; turn pancakes and cook 5 minutes or until potatoes are tender.
This recipe appears in:
Vegetable Side Dish
