Perfect pumpkin and potato pancakes

Looking for a way to add a few extra vegetables to your weekly meal plan? Consider savoury pancakes!

What’s great about these savoury pancakes is that you can use a variety of vegetables to make them. I had a pumpkin that was needing to be used up and used them to make the most insanely delicious comfort meal recently. Also, by keeping the potato in the recipe, I was able to maintain the crispiness of the pancake during cooking.

These delicious pumpkin and potato pancakes are perfect for any meal.

Makes 12

Ingredients

• 2 1/2 cups fresh pumpkin, peeled and grated
• 2 1/2 cups potatoes, peeled and grated
• 1 small carrot, grated
• 1 onion, finely chopped
• 2 eggs, lightly beaten
• 3 tbsp plain flour
• 1 tsp oregano
• 1 tbsp salt
• freshly ground black pepper, to taste
• vegetable oil, for frying

Method

1. Put grated pumpkin and potatoes into a large colander, sprinkle with salt and let it sit until the excess water drains (for about 10 minutes).
2. In a separate bowl, place carrot.
3. Whisk eggs, flour, oregano, salt and pepper. Add pumpkin, potato, carrot and onion and mix thoroughly.
4. Heat oil in a large non-stick frying pan. Using a medium-high heat, add large spoonfuls of the mixture to the pan. Brown on one side, flip carefully, then brown on the other. Let the pancakes drain on paper towel.
5. Serve hot with sour cream or applesauce.