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Recipe	Qty	Measure	Ingredient
Vegetable Pancakes	750	grams	potatoes	view
Vegetable Pancakes	2	medium	carrots	view
Vegetable Pancakes	6		spring onions (finely sliced)	view
Vegetable Pancakes	3		eggs (lightly beaten)	view
Vegetable Pancakes	1	teaspoon	black pepper (freshly ground)	view
Vegetable Pancakes	1	teaspoon	horseradish cream (optional)	view
Vegetable Pancakes	1	teaspoon	salt	view
Vegetable Pancakes	2	tablespoons	oil	view

id
Category	Main Courses
Name	Vegetable Pancakes
Method	Grate potatoes and carrots then pat dry on paper towels. Combine in a large bowl with spring onions, flour, eggs, horseradish sauce, salt & pepper. heat oil in a frying pan and cook potato mixture in small cakes, allowing 1/3 cup mixture per pancake. Cook unitl golden brown underneath, turn over and cook other side. Drain well on paper towels before serving.