Vegetable pancakes with corn and cream sauce

 

Ingredients (3-4 servings):

• 3 potatoes (about 500 g)

• 1 carrot (about 150 g)

• 1 small onion

• 1 can of corn (about 150 g after draining)

• 2 eggs

• 4-5 tablespoons of wheat flour

• salt, pepper

• 1 teaspoon of sweet pepper

• oil for frying

• 200 g of cream 18%

• 1 tablespoon of chopped or dill

Preparation:

Peel potatoes, carrots and onions, grate on a grater about

thick eyes.

Drain the grated vegetables from excess liquid.

Add corn, eggs, flour, salt, pepper and pepper,

mix.

Heat the oil in the pan.

Apply portions of the mass and fry the pies on both sides to gold.

Mix the cream with chopped pot or dill.

Serve pancakes with cream sauce.