Home › Recipes › Potato and carrot pancakes with apple puréePotato and carrot pancakes with apple purée Potato and carrot pancakes with apple purée: a savoury-sweet recipe with potatoes, carrots, shallot, oats and yoghurt, fried until crisp in olive oil.
At a glance Serves 3 Prep time: 20 min Cooking time: 15 min Total time: 35 min Calories: 450 kcal per serving Protein: 7 g Fat: 18 g Carbs: 62 g Ingredients 600 g potatoes 300 g carrots 1 shallot 2 tbsp plain flour 2 tbsp oats 3 tbsp yoghurt 4 tbsp olive oil 1 jar of apple purée (unsweetened) 1 pinch of salt Method You’ll need: frying pan · mixing bowl · sieve · grater
Wash, peel and coarsely grate the potatoes, carrots and shallot. Squeeze the grated potatoes and carrots out well so the pancakes turn out crispier. Mix the veg with the flour, oats, yoghurt and salt in a bowl. Leave the mixture to stand briefly so the oats can absorb some moisture. Heat the olive oil in a large frying pan. Shape small pancakes from the mixture and add them to the pan in batches. Fry the pancakes over a medium heat until golden brown on both sides. Then lay them on a plate briefly so any excess oil can drain off. If needed, season the finished pancakes with a small pinch of salt. Put the apple purée in a bowl ready to serve. Serve the potato and carrot pancakes hot with apple purée. Good to know Golden brown outside, soft inside, with a little sweetness on the plate. A meal like this feels wonderfully uncomplicated.
Swaps Flour → buckwheat flour (gluten-free, provides minerals) | yoghurt → skyr (also provides protein) | olive oil → ghee (handles high heat, stronger flavour) | apple purée → unsweetened pear purée (similarly mild, no refined sugar)
Allergens Contains gluten (flour and oats) and milk (yoghurt). Usually fine for children if the pancakes are fried until soft and only lightly salted; in pregnancy, use pasteurised yoghurt.
