- flour - 2 Art. spoons
- black pepper - 1 teaspoon
- lemon juice - 1 st. a spoon
- potatoes - 450 Grams (peeled and grated)
- carrots - 220 Grams (peeled and coarsely ground)
- egg - 1 piece
- canola oil - 6-9 Art. spoons
Preheat the oven to 200 degrees and prepare a sheet for baking. Put the potatoes in a colander. Mix with lemon juice and let stand for 5 minutes. In a bowl, mix together carrots and eggs. Add flour, salt and pepper. In a large skillet, heat 2 tablespoons of oil over medium heat. Spoon 1/4 cup of the mixture into a frying pan, forming pancakes. Repeat to make 3 more pancakes. Press the pancakes with a spatula to make them about 1 cm thick. Fry until brown on one side, about 3 minutes. Turn over and fry until brown on the other side, about 3 minutes. Put the potato pancakes on the baking sheet. Repeat with the remaining potato mixture, adding 1-2 tablespoons of oil in the pan to each batch. Bake pancakes for 8 to 10 minutes. Season with salt and pepper. Serve hot with yoghurt or apple sauce.
Servings: 16