Carrot Pancakes

For the carrot pancakes, wash and coarsely grate the carrots and cut the spring onions into tender strips. Peel the potatoes and grate them coarsely as well.

Mix the grated potatoes and carrots with the spring onion strips, egg and wholemeal flour and season with salt and pepper. Let sit for a few minutes.

Heat the coconut oil in a frying pan and place small portions of the mixture in the hot pan, flattening with a spoon to form small pancakes.

Fry the carrot pancakes on both sides until golden and drain on kitchen roll.

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