Vegetable Pancake

 INGREDIENTS:

1. Potatoes 2 large grated
2. Capsicum 1 finely chopped
3. Carrots 2 large grated
4. Sweet Corn 4-5 tbsp
5. Onion 1 large, thinly sliced 
6. Eggs 1 beaten (optional)
7. All-purpose flour 3-4 tbsp
8. Rice Flour 3-4 tbsp
9. Salt to taste
10. Black pepper powder 1/4th tsp
11. Milk 3-4 tbsp 
12. Vegetable oil 3 tbsp

METHOD:

Serving Size: 4-5 

Wash the grated potatoes and carrots, then press with a paper towel to remove any excess moisture. Wash the chopped capsicum and keep aside.

Combine potatoes, capsicum, carrots, onion, eggs (if using), all-purpose flour, rice flour, salt, and pepper in a large bowl. Add a little milk if the batter is too thick.

Heat oil in a non-stick skillet over medium heat. Drop the vegetable mixture into the skillet. Flatten slightly and cook until golden brown on both sides.

Using a slotted spatula, transfer the pancake to a paper towel-lined tray to remove excess oil.

Serve the vegetable pancakes with either sweet chili sauce, chili garlic sauce, tahini sauce, or yogurt-mint dip and sour cream.