Carrot and celeriac pancakes with herbs
Root vegetables are the star of the show in this savoury pancake recipe. Healthy and filling, they make a great vegetarian lunch or dinner during autumn.
Preparation
Step 1
150 g carrots – 100 g celeriac – 1 onion – 1 bunch of chives – ½ bunch of parsley – 4 mint leaves
Grate the carrot and celeriac. Finely chop the onion, chives, parsley and mint and mix them with the vegetables.
Step 2
100 g whole wheat (whole meal) flour – ½ tsp baking powder – 2 eggs – 100 ml milk – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 pinch of pepper
Sift the flour and mix it with the baking powder. Beat the eggs with milk and Kikkoman Soy Sauce. In a bowl, combine the dry ingredients with the wet ingredients to make a batter and add the vegetables with herbs. Season with pepper and mix thoroughly.
Step 3
2 tbsp of rapeseed oil for frying – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – parsley for serving
Heat a small amount of oil in a frying pan and reduce the heat. Spoon in batter to make small pancakes and fry on both sides. Serve them hot with herbs and Kikkoman Soy Sauce.
Recipe-ID: 1149
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150 g carrots – 100 g celeriac – 1 onion – 1 bunch of chives – ½ bunch of parsley – 4 mint leaves
Grate the carrot and celeriac. Finely chop the onion, chives, parsley and mint and mix them with the vegetables.
100 g whole wheat (whole meal) flour – ½ tsp baking powder – 2 eggs – 100 ml milk – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 pinch of pepper
Sift the flour and mix it with the baking powder. Beat the eggs with milk and Kikkoman Soy Sauce. In a bowl, combine the dry ingredients with the wet ingredients to make a batter and add the vegetables with herbs. Season with pepper and mix thoroughly.
2 tbsp of rapeseed oil for frying – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – parsley for serving
Heat a small amount of oil in a frying pan and reduce the heat. Spoon in batter to make small pancakes and fry on both sides. Serve them hot with herbs and Kikkoman Soy Sauce.
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