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Full recipe details are available by clicking on the name of each recipe below.

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Recipes

Carrot Potato Pancakes

In a large bowl, mix carrots, potatoes, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper.
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat.
Spoon about 2 tbsp carrot mixture into pan; flatten lightly. 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, on reverse.

Ingredients:
4 eggs  
3 cups Ontario carrots, shredded 750 mL
1 1/2 cups Ontario potatoes, peeled and shredded 375 mL
1/3 cup Ontario onions, finely chopped 75 mL
2 tbsp chopped fresh parsley 30 mL
1 tbsp chopped fresh dill 15 mL
1/2 tsp each of pepper & salt 2 mL
1 tbsp vegetable oil 15 mL

Dill Yogurt Sauce:
1 cup plain yogurt 250 mL
1/4 cup light or regular mayonnaise 50 mL
1 tsp chopped fresh dill 5 mL
1 tsp lemon juice 5 mL


In a small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.


Source: Ontario Farm Fresh


 

 

 

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