Crispy Carrot And Potato Pancakes (Vegetarian) - cooking recipe

Ingredients

2 large potatoes (roughly 3/4 lb, finely grated)
2 large carrots (finely grated)
6 green onions (chopped)
2 tablespoons fresh parsley (chopped)
1/4 cup skim milk
2 eggs (lightly beaten)
6 tablespoons flour
1 teaspoon ground cumin
salt and pepper (to taste)

Preparation

Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
Combine all ingredients, add salt & pepper as desired & mix well.
Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.