Potato-carrot pancakes give variety to ordinary steamed vegetables.
2 cups peeled, cubed uncooked potatoes
1 cup sliced carrots
2 eggs, beaten
1/4 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp salt
1/2 tsp onion salt
Put potatoes in a 2 quart saucepan in 1 inch of water. Heat to boiling. Reduce heat to low and cook (covered) for 5 minutes. Add the carrots and cook 15 more minutes. Drain.
Mash potatoes and carrots until the potatoes are smooth. Carrots may still be lumpy. Add remaining ingredients except butter and sour cream. Melt a little butter in a 10″ skillet above medium heat. Carefully add a rounded tablespoonful of potato mixture in hot butter and press out to about a 2 1/2 ” pancake. Fry until it is golden on the bottom. Turn pancake and fry on the other side. Remove pancakes and keep warm while you fry the remaining batter. Serve with sour cream. Add a few slices green onions for color and more flavor.
Makes 4 servings