- 200 grams Potatoes
- 2 Carrots
- 1 Onion
- 1 bunch Parsley
- 2 Eggs
- 4 tablespoons Pastry flour
- 1 teaspoon Salt
- black pepper
- Clarified butter (for cooking)
Rinse the potatoes, peel and coarsely grate. Place in a colander and let drain. Pat dry between several layers of paper towels. Rinse the carrots, peel, finely grate and pat dry.
Peel the onion and cut into small cubes. Rinse the parsley, shake dry and chop the leaves finely. Mix the onion and parsley in a bowl. Add the eggs, flour, potatoes and carrots and mix to combine. Season with salt and pepper. Preheat the oven to 80°C (approximately 175°F).
In a large nonstick skillet, melt a little butter, add 2-3 tablespoonfuls of potato mixture and flatten slightly. Cook until crispy and golden brown on both sides, about 7 minutes. Remove and keep warm in the oven. Repeat with the remaining batter.