Savory carrot pancakes with cheese and sautéed mushrooms.

Scale

2 cups grated carrots

1 cup sliced mushrooms

1 cup shredded cheese

2 eggs

1/2 cup flour

2 tbsp olive oil

1 tsp salt

1/2 tsp pepper

1 clove garlic, minced

1. Grate carrots, slice mushrooms, shred cheese.

2. Whisk eggs, add carrots, cheese, flour, salt, pepper.

3. Heat skillet, spoon batter, cook until golden.

4. In another pan, sauté mushrooms with garlic.

5. Serve pancakes topped with mushrooms.

Can be made gluten-free.

Best served hot.

Pairs well with sour cream or yogurt.

Keywords: Carrot Pancakes Cheese Mushrooms