Vegetable pancakes

Ingredients for 3 servings:

• 3 m.-sized potatoes
• 2 m.-sized carrot(s)
• 1 onion(s)
• some pumpkin(s) (butternut or Hokkaido), depending on size 1/3 or 1/4
• salt and pepper
• 1 tsp paprika powder
• 1 tsp curry powder
• 1 tsp Italian herbs
• ¼ tsp nutmeg
• ¼ tsp turmeric powder
• 2 tbsp, heaped flour
• 1 m.-sized egg(s)
• possibly oil and some butter for frying

Instructions

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

simple, quick and vegetarian

Peel the carrots and potatoes and grate them into fine strips using a food processor or a grater. Add the spices, mix, and let stand for a while to absorb the liquid. Squeeze the mixture lightly and drain off the liquid. Add the egg and flour and mix. Heat a frying pan, adding a little oil and butter for frying if needed. Pour a tablespoon of the mixture into the pan and spread it evenly. Depending on the size of the pan, about 2-3 potato pancakes will fit in the pan. Fry the potato pancakes over medium heat until golden brown and crispy on both sides. We like to eat the potato pancakes in a bread roll with a little sauce (ketchup, mayonnaise, salad dressing to taste), but they are also delicious simply with herb quark. The recipe can be varied and expanded upon, both in terms of vegetables and spices.