Carrot Potato Pancakes - cooking recipe

Ingredients

1 large carrot, coarsely grated
1 large russet potato, peeled and grated coarsely
1 tablespoon unbleached white flour
1 large egg, lightly beaten (or equivalent egg substitute)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

In a large bowl, combine all the ingredients.
Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
Serve warm.