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Vegetable Pancakes with Yogurt Dip

Average: 4.5 (2 votes)
(2 votes)
Vegetable Pancakes with Yogurt Dip
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Health Score:
93 / 100
30 min.
ready in 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The vegetables and potatoes provide considerable amounts of vitamin C and vitamin B. Additionally the potatoes are a good source of potassium and are easily digestible. Carrots contribute plenty of beta-carotene, while the sulfur substances from the scallions promote digestion and have an anti-inflammatory effect.

If you are looking for a lean alternative to baking in fat, line a baking tray with baking paper. Bake in a preheated oven at 350 °F (about 180°C) for about 30 minutes. After 15 minutes, turn them over so that they become crispy on both sides.

1 each contains
(Percentage of daily recommendation)
Calorie257 kcal(12 %)
Protein10 g(10 %)
Fat13 g(11 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A2.1 mg(263 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate55 μg(18 %)
Pantothenic acid1.2 mg(20 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C17 mg(18 %)
Potassium765 mg(19 %)
Calcium139 mg(14 %)
Magnesium48 mg(16 %)
Iron1.8 mg(12 %)
Iodine10 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.5 g
Uric acid38 mg
Cholesterol57 mg


For the vegetable pancakes
21 ozs carrots
7 ozs predominantly waxy potatoes
2 scallions
1 egg
2 Tbsps Pastry flour
Sea salt
freshly grated Nutmeg
vegetable oil (for frying)
For the dip
7 ozs Yogurt (0.1% fat)
3 ½ ozs cream cheese
Sea salt
1 splash lemon juice
cayenne pepper
1 Tbsp finely cut Basil
How healthy are the main ingredients?
carrotpotatocream cheeseBasileggNutmeg

Preparation steps


For the vegetable pancakes, peel and coarsely grate the carrots and the potatoes. Rinse and trim the scallions and cut into rings. Mix well with the carrots, the potatoes, the egg and the flour. Season with salt and nutmeg.


Place a spoon of the vegetable mixture in a pan with some oil, flatten it and fry for 2-3 minutes until golden brown. Then turn it over and fry for another 2-3 minutes.

Repeat for the remaining mixture.

Drain on absorbent paper and keep warm in the oven at 175ºF.


For the dip, mix the yogurt with the cream cheese until creamy and season with salt, lemon juice and cayenne pepper. Transfer to a small bowl and shower with basil.

Serve the vegetable pancakes with the dip.