Carrot Potato Pancakes

Carrots provide an interesting variation to this traditional favourite. These pancakes are excellent as a crispy partner for roasted chicken, pork or fish. Serve with Dill Yogurt Sauce.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Makes: 12 (4-1/2 inch/11 cm) pancakes


Ontario carrot, shredded

3 cups (750 mL)

Ontario potato, peeled and shredded

1 1/2 cups (375 mL)

Ontario onion, finely chopped

1/3 cup (75 mL)

Eggs, lightly beaten


All-purpose flour

1/3 cup (75 mL)

Chopped fresh parsley

2 Tbsp (25 mL)

Chopped fresh dill

1 Tbsp (15 mL)


1/2 tsp (2 mL)



Dill Yogurt Sauce:


Plain regular or low-fat yogurt

1 cup (250 mL)

Regular or light mayonnaise

1/4 cup (50 mL)

Chopped fresh dill

1 tsp (5 mL)

Lemon juice

1 tsp (5 mL)


  1. In large bowl, combine carrot, potato, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper to taste.
  2. Heat 1 Tbsp (15 mL) vegetable oil in large nonstick skillet over medium-high heat. Spoon about 2 Tbsp (25 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.
  3. Dill Yogurt Sauce:
    In small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.

© – Source: Foodland Ontario, 2009.

Nutrition Information per serving: 

Calories: 90 kcal

Protein: 4 g

Fat: 3 g

Carbohydrate: 11 g

Fibre: 1 g

Sodium: 167 mg

Calcium: 59 mg

Iron: 1 mg

Last Update – August 1, 2017

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