Potato-Carrot Pancakes
Vegetables
Ingredients
2 cups peeled, cubed uncooked potato
1 cup sliced carrots
2 eggs, slightly beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion salt
dash pepper
butter or margarine
sour cream
Instructions
In two quart saucepan over medium heat, in 1 inch boiling water, heat potatoes to boiling; reduce heat to low; cover and cook 5 minutes. Add carrots and continue cooking 15 minutes more; drain. With potato masher, mash potatoes and carrots until potatoes are smooth (carrots will still be lumpy). Add remaining ingredients except butter or margarine and sour cream and mix well. Let stand 5 minutes. In 10 inch skillet over medium heat, melt about 1 teaspoon butter or margarine; add potato mixture by rounded tablespoonfuls. Using back of tablespoon, press each mound into 2 1/2 inch pancake. Fry pancake until golden on underside, about 2 minutes; turn and brown other side. Remove pancakes to platter; keep warm. Repeat with remaining potato mixture. Serve with sour cream.