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Carrot and leek pancakes

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 1 stalk(s) leek
  • 200 g flour
  • 2 eggs
  • 2 tsp salt
  • pepper
  • 1 tsp vegetable broth, instant
  • 1 pinch of nutmeg
  • ½ bunch parsley
  • marjoram

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel and grate the carrots, and cut the leek into thin strips. Mix both with the flour, eggs, and spices. Then fry them in batches in plenty of oil until they’re patties and drain on kitchen paper. I recommend serving them with salad and a sour cream dip! Tips: If you like, you can also season with ginger, cumin, oregano, and/or orange zest; all delicious. If you grate the carrots very finely instead of coarsely, you can form them into proper burgers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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