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Potato and carrot pancakes with herb dip

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Ingredients for 2 servings:

  • 5 potatoes
  • 5 carrots
  • 1 onion(s)
  • 3 tbsp psyllium husks
  • 1 tbsp flour
  • 1 tbsp salt
  • 50 g cashew nuts
  • 50 ml water
  • 1 tbsp apple cider vinegar
  • 1 garlic clove(s)
  • Mixed herbs, frozen
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan and great for using up leftovers

For the dip, finely grind the cashews and blend with the remaining ingredients in a blender until smooth. Season with salt and pepper. Let it chill in the refrigerator. Grate the potatoes and carrots. Halve the onion, slice it, and place it in a bowl with the potatoes and carrots. Add the remaining ingredients and knead everything with your hands. Heat plenty of oil in a large pan and fry the fritters one at a time. Drain on kitchen paper and keep warm in the preheated oven until all the fritters are cooked. Serve with applesauce and a herb dip.

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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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