Potato And Vegetable Pancakes Recipe

Name: Potato And Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, beaten; 5 tablespoons cornstarch; 1/3 cup chives, chopped; 1 carrot, grated; 1 red bell pepper, finely chopped; 4 medium potatoes, grated; Dressing; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 1 tablespoon sugar; 1 tablespoon water; 2 tablespoons toasted sesame seeds

Servings: persons

3 eggs, beaten
5 tablespoons cornstarch
1/3 cup chives, chopped
1 carrot, grated
1 red bell pepper, finely chopped
4 medium potatoes, grated
Dressing
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon water
2 tablespoons toasted sesame seeds

1
Heat a griddle or skillet on low heat.
2
Mix all the veggies and potatoes in a bowl and add salt to taste.
3
Beat the eggs.
4
Mix the corn starch with some water to make a thin paste.
5
Add to the eggs.
6
Add the egg mixture to the potato veggie mix.
7
Make your potato pancakes about 3 inch diameter, till golden brown on both sides.
8
Serve with dressing or with your favorite topping.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, beaten, 5 tablespoons cornstarch, 1/3 cup chives, chopped, 1 carrot, grated, and more.

Yes, Potato And Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato And Vegetable Pancakes

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