I've got potatoes, and I've got carrots. Why not? This morning's recipe comes from a desire to eat more healthfully. Less meat should improve my life. Cooking also will induce me to clean up the kitchen.
Over a cup of yesterday's coffee and today's Democracy Now radio, I'll be making Carrot-Potato Pancakes. How, you might ask, do I plan to have them evenly cooked on the inside and out? I have spent a lot of time pondering (no real research to speak of, just thinking) about how the restaurants make picture perfect hash browns. Morning Glory in Ashland, OR, for example, makes the tastiest hash browns. If you have the method, attach it in a comment on this posting, please.
This recipe comes from p. 249 of Vegetarian Times Complete Cookbook (by the editors of the magazine of the same name). Carrots, potatoes, flour, egg, thyme, salt, pepper, and cooking spray. It suggests frying for a total of six minutes - 3 minutes per side. I plan to deep fry them in my new "FryDaddy" my wife bought me for Christmas. This I know will solve the cooking consistency problem. So much for the health stuff. Later on today, I'll be cooking an Indian recipe, I think. More to follow.
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