Recipe: Carrot Potato Pancakes

CARROT POTATO PANCAKES

"I serve these with applesauce or sour cream and scrambled eggs for breakfast or with a green salad and vegetable for dinner. You also may add chopped onions, any other spice you like or chopped leftover vegetables."

1 large carrot, coarsely grated
1 large potato, peeled and coarsely grated
1 tablespoon flour
1 beaten egg (or equivalent egg substitute)
1 large pinch dried thyme
Salt and pepper (to taste)

In a mixing bowl, combine all ingredients.

Spray a Teflon pan with nonstick cooking spray. I use butter-flavored Pam. Drop mixture by about 1/4 cup onto pan and flatten with a fork. Saute until golden brown on each side, around 3 minutes per side. Keep pancakes warm in the oven.

Source: Judith Lawrenson in The Island Packet, June 21, 2006