Carrot Potato Pancakes

Makes 12 pancakes

3 cups (750 mL) carrot, shredded

1 1/2 cups (375 mL) potato, peeled and shredded

1/3 cup (80 mL) onion, fine chopped

4 eggs, lightly beaten

1/3 cup (80 mL) all-purpose flour

2 tbsp (30 mL) chopped fresh parsley

1 tbsp (15 mL) chopped fresh dill

1/2 tsp (2 mL) salt

Pepper to taste

For the Dill Yogurt Sauce:

1 cup (250 mL) plain yogurt

1/4 cup (60 mL) mayonnaise

1 tsp (5 mL) chopped fresh dill

1 tsp (5 mL) lemon juice

In a large bowl, combine carrot, potato, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper to taste.

Heat 1 tbsp (15 mL) vegetable oil in large nonstick skillet over medium-high heat. Spoon about 2 tbsp (30 mL) carrot mixture into pan; flatten slightly. Fry on both sides until golden brown; drain on paper towel. Keep warm in oven while preparing remainder, adding more oil as needed. Serve with Dill Yogurt Sauce.

For the sauce, in small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.

Nutrition per pancake: 123 calories; 5 g fat; 5 g protein; 15 g carbohydrates; 3 g fibre.