Onion pancakes with carrots on sour cream
Composition / ingredients
2
servings:
Cooking method
1. Peel and rinse the onion. Chop very finely.
2. Wash and peel the carrots, grate on a fine grater.
3. Peel and finely chop the garlic or squeeze it through a press.
4. Chop the clean greens.
5. Mix everything together. Add salt, black and red ground pepper, chopped parsley.
6. Break an egg to the mixture, put sour cream.
7. Add the flour and mix everything well again.
8. Preheat a frying pan with vegetable oil, fry the pancakes on both sides until cooked.
Serve pancakes hot with sour cream or your favorite sauce.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
