Carrot-Potato Pancakes

Serves 5

Ingredients

1 carrot, grated coarsely
1 large russet potato, peeled and grated coarsely
1 tablespoon whole-wheat flour
1 large egg, lightly beaten
1 teaspoon dried thyme
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
Coconut oil, organic

Preparation

IN A BOWL: combine the carrot, potatoes, flour, egg, thyme, salt and pepper. Lightly coat the nonstick skilled with coconut oil. Drop ¼ cup amounts of the potato mixture onto the skillet, flattening the pancakes with a spoon, if necessary. Fry until lightly browned on one side, about 3 minutes, then fry 3 minutes on the other side, drain on paper towels. Serve warm.

Serving Suggestion

Served with a green salad, this delicious variation of potato pancakes makes a light and satisfying supper.