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Recipe details
Savory Potato-Carrot Pancakes with Burrata and Lime Yogurt
Crisp-edged savory pancakes made with grated potato, carrot, onion, and chili are topped with creamy burrata and tangy lime yogurt for an easy breakfast.
≈ 104 kcal/100 g · ≈ 440 kcal/serving
30 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw carrot, finely grated100 g
large egg50 g
raw potato, peeled and finely grated120 g
red chili pepper, finely chopped15 g
yellow onion, finely diced40 g
lime, juiced and zested70 g
burrata100 g
all-purpose flour30 g
plain Greek yogurt60 g
olive oil5 g
fine salt3 g
ground black pepper0.5 g
Cookware and utensils
nonstick skillet
mixing bowl
box grater
spatula
measuring spoons
Directions
01
Squeeze excess liquid from the grated potato and carrot into the sink.
Products
raw potato, peeled and finely grated — 120 g; raw carrot, finely grated — 100 g
Action
squeeze
Time
2 min
Temperature
room temperature
02
Whisk the egg, flour, salt, and black pepper in a bowl.
Products
large egg — 50 g; all-purpose flour — 30 g; fine salt — 3 g; ground black pepper — 0.5 g
Action
whisk
Time
1 min
Temperature
room temperature
03
Stir the potato, carrot, onion, and chili into the egg mixture.
Products
raw potato, peeled and finely grated — 120 g; raw carrot, finely grated — 100 g; yellow onion, finely diced — 40 g; red chili pepper, finely chopped — 15 g; large egg — 50 g; all-purpose flour — 30 g; fine salt — 3 g; ground black pepper — 0.5 g
Action
stir
Time
2 min
Temperature
room temperature
04
Mix the yogurt with half of the lime juice and the lime zest.
Products
plain Greek yogurt — 60 g; lime, juiced and zested — 70 g
Action
mix
Time
1 min
Temperature
chilled
05
Heat the olive oil in a nonstick skillet over medium heat.
Products
olive oil — 5 g
Action
heat
Time
2 min
Temperature
medium heat, about 350°F/175°C
06
Spoon the batter into three pancakes and flatten each one.
Products
raw potato, peeled and finely grated — 120 g; raw carrot, finely grated — 100 g; yellow onion, finely diced — 40 g; red chili pepper, finely chopped — 15 g; large egg — 50 g; all-purpose flour — 30 g
Action
portion
Time
2 min
Temperature
hot skillet
07
Cook the pancakes until their bottoms are golden, about 4 minutes.
Products
raw potato, peeled and finely grated — 120 g; raw carrot, finely grated — 100 g; yellow onion, finely diced — 40 g; red chili pepper, finely chopped — 15 g; large egg — 50 g; all-purpose flour — 30 g; olive oil — 5 g
Action
cook
Time
4 min
Temperature
medium heat, 350°F/175°C
08
Flip the pancakes with a spatula.
Products
raw potato, peeled and finely grated — 120 g; raw carrot, finely grated — 100 g; yellow onion, finely diced — 40 g; red chili pepper, finely chopped — 15 g; large egg — 50 g; all-purpose flour — 30 g
Action
flip
Time
1 min
Temperature
medium heat
09
Cook the second side until the centers reach 160°F/71°C, about 4 minutes.
Products
raw potato, peeled and finely grated — 120 g; raw carrot, finely grated — 100 g; yellow onion, finely diced — 40 g; red chili pepper, finely chopped — 15 g; large egg — 50 g; all-purpose flour — 30 g
Action
cook
Time
4 min
Temperature
medium heat, 350°F/175°C
10
Place the pancakes on a plate and top them with burrata.
Products
burrata — 100 g
Action
top
Time
1 min
Temperature
warm
11
Spoon the lime yogurt over the pancakes and drizzle the remaining lime juice over the burrata.
Products
plain Greek yogurt — 60 g; lime, juiced and zested — 70 g
Action
dress
Time
1 min
Temperature
room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available