Vegetarian

Carrot and Potato Cake takes several minutes to prepare.

Carrot and Potato Cake takes several minutes to cook.

Carrot and Potato Cake makes 2 servings.

The ingredients for Carrot and Potato Cake are:

For Basil Chive Cream
3/4 c. sour cream
1/4 c. chopped fresh basil
2 tbsp chopped fresh chives
salt to taste
For Pancakes
2 zucchini, grated
2 carrots, grated
1 1/4 tsp salt
1/4 c. all-purpose flour
1 1/2 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil

Here is how you make Carrot and Potato Cake:

Make Basil Chive CreamIn a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.Make PancakesShred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper. Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream. Serving Size: 2Number of Servings: 2Recipe submitted by SparkPeople user SARAHBEAR33.

The nutritional information for Carrot and Potato Cake is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 432.3

• Total Fat: 28.3 g
• Cholesterol: 24.6 mg
• Sodium: 314.9 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 4.5 g
• Protein: 10.5 g