Ingredients

• 2 carrots
• 2 medium potatoes
• 1 small onion
• 1 heaping tablespoon potato starch
• 1 egg
• salt and freshly ground pepper (such as colorful)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• approximately 1/3 cup vegetable oil + 1 tablespoon extra virgin olive oil

Preparation

1. Peel carrot and grate on a grater with large holes, place in a bowl. Peel potatoes and onion, grate on a grater and place on a sieve. Squeeze out juice well and place in a bowl with carrot. Add potato starch, add beaten egg, salt, pepper, cinnamon and ginger.
2. On skillet (best with thin bottom) heat oil together with extra virgin olive oil, set heat to medium. Gently mix ingredients in bowl and immediately start frying pancakes. Place 1 tablespoon grated vegetables and flatten into a thin pancake. Fry in batches of several pancakes simultaneously for approximately 2-3 minutes on each side (similar to how we fry regular potato pancakes).
3. Place on paper towels and serve with favorite toppings. Can be reheated for example in an oven. Also good cold.