Title: Carrot & potato pancakes
 Categories: Pancakes
      Yield: 4 Servings
 
           Stephen Ceideburg
      1 lg Carrot
      1 lg Potato
    1/2    Onion
      2 tb Chopped parsley
      1    Egg
  1 1/2 tb Milk
           Salt and pepper to taste
      1 tb Flour
           Olive oil
           Creme fraiche
 
  These little pancakes, like a lot of now fashionable food, are
  equally at home as nursery fare or as an entree or side-dish at a
  smart dinner party. Nice served with a dollop of creme fraiche.
  
  Grate (a food processor speeds things up) 1 large carrot, 1 large
  potato and half an onion and transfer to a bowl. Add 2 tablespoons
  chopped parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and
  pepper to taste and 1 tablespoon plain flour. (Add a little more
  flour if the mixture looks too thin.) Heat a little olive oil in a
  heavy frying pan and drop in the mixture by the dessertspoon if you
  want elegant little pancakes, by the heaping tablespoon for a more
  pedestrian size. Cook until brown and crisp on the underside then
  turn and cook the other side. Serve.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/8/93. Courtesy Mark Herron.