Page 92 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Carrot and Turnip Pancakes
(Serves 1)
NUTRIENT ANALYSIS
(per serving)
Energy: 205 kcal
Carbohydrate: 18 g
Protein: 8 g
Fat: 11 g
Cholesterol: 186 mg
Dietary fibre: 1.6 g
Sodium: 392 mg

INGREDIENTS: METHOD
• Turnip, medium ⅛ piece (~30 g)
• Carrot, small ¼ piece (~20 g) 1. Peel, rinse and shred the carrot
• Egg, large 1 piece and turnip. Rinse the spring
onion and dice.
• Flour 2 Tbsp
• Spring onion 1 stalk 2. Beat the egg well in a large
• Vegetable oil 1 tsp bowl. Mix in the flour, water
• Water ⅙ cup and seasoning, and beat well
until combined. Add in the
SEASONING: turnip, carrot and spring onion,
• Salt ⅛ tsp and mix well.
• Sugar ½ tsp 3. Heat up 1 tsp oil in a non-stick
• Sesame Oil ¼ tsp pan and pour in half of the
• White pepper a pinch
mixture from step 2. Pan-fry at
low heat and flip the pancake
over when the mixture begins
to set. Pan-fry for 3 more
minutes or until the mixture has
completely set.
4. Repeat step 3 to prepare the
second pancake.

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