Carrot Potato Pancakes

By EatRightOntario on

Carrots provide an interesting variation to this traditional favourite. These pancakes are excellent as a crispy partner for roasted chicken, pork or fish. Serve with Dill Yogurt Sauce.


  • 3 cups carrots, shredded
  • 1 ½ cups potatoes, peeled and shredded
  • ⅓ cup onion, finely chopped
  • 4 eggs, lightly beaten
  • ⅓ cup all purpose flour
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh dill
  • ½ teaspoon salt
  • Pepper

Dill Yogurt Sauce  

  • 1 cup plain regular or low fat yogurt
  • ¼ cup regular or light mayonnaise
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon lemon juice


  1. In a large bowl, combine carrot, potato, onion and beaten eggs until well combined. Sit in flour, parsley, dill, salt and pepper to taste.
  2. Heat 1 Tbsp. vegetable oil in large non-stick skillet over medium-high heat. Spoon about 2 Tbsp. carrot mixture into pan; flatten slightly. Fry on both sides until golden brown’ drain on paper towel. Keep warm in oven while preparing remainder, adding more oil as needed. Serve with Dill Yogurt Sauce.
  3. Dill Yogurt Sauce: In small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.

Recipe and photo courtesy of EatRightOntario.