Finnish Carrot Pancake with Cranberry Sauce
| Yield: | 4 Servings |
| Categories: | Moosewood, Vegetarian, Mains |
| CARROT PANCAKE | ||
| 1 1/2 | c | Carrot; grated |
| 1/2 | c | Onion; grated |
| 1/2 | c | Dry bread crumbs; or wheat germ |
| 4 | lg | Eggs |
| 1/4 | c | Milk |
| 1/2 | c | Flour; white, wheat or rye |
| 1 1/2 | ts | Salt; or less to taste |
| 1/2 | ts | Thyme; scant |
| 1/2 | ts | Nutmeg; scant |
| 1/4 | ts | Ground cumin |
| Freshly ground pepper; to taste | ||
| 1 | tb | Canola oil |
| CRANBERRY SAUCE | ||
| 12 | oz | Fresh cranberries; or lingonberries |
| 1/2 | c | Maple syrup; up to 2/3 cup |
| 1 | Orange | |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground cardamom |
| 1 | ds | Cinnamon |
| OPTIONAL | ||
| Sour cream |
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