Carrot-Potato Pancakes

Serves 5


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


IN A BOWL: combine the carrot, potatoes, flour, egg, thyme, salt and pepper. Lightly coat the nonstick skilled with coconut oil. Drop 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.