Wuselig Recipes · Recipe 21
VeganPotato and carrot pancakes with apple sauce
Potato and carrot pancakes with apple sauce: an easy vegan family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.
The little story
A little kitchen adventure
Puschel builds a wobbly pancake tower. Flauschi sets the apple sauce beside it. Flauschi“Our dinner does not need a lookout tower!” Puschel studies his creation and takes the top pancake first.
Total: about 75 minutes (including frying in batches; smaller pans may need longer). Preparation: about 20 minutes · Cooking/baking: about 50 minutes. Times are estimates.
For 4 family portions
How to make it
In a few words: Grate potatoes and carrots, mix with flour and fry as flat fritters.
Ingredients
- 600 g potatoes
- 250 g carrots
- 80 g plain wheat flour
- 2 tbsp cornflour
- ½ tsp salt
- 4 tbsp rapeseed oil for frying
- 300 g unsweetened apple sauce
Method
- Children: Wash hands and vegetables and weigh ingredients.
- Adults: Peel and coarsely grate potatoes and carrots; gently squeeze in a clean cloth.
- Children: Mix with flour, cornflour and salt. Add 1–2 tbsp water if very dry. Do not taste raw batter.
- Adults: Heat 1 tbsp oil over medium heat. Flatten 2 tbsp mixture per pancake to about 8 cm.
- Adults: Fry for 4–5 minutes on each side until golden and soft inside. Cut one open to check; lower the heat if needed.
- Adults: Cook remaining pancakes in batches with the remaining oil.
- Children: Spoon apple sauce into bowls. Let pancakes cool slightly before serving.
Equipment
Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.
Allergens and shopping
Wheat (gluten). Always check the actual ingredient labels and family allergies.
Choose pasta, tortillas, dough, stock and plant-based cream explicitly suitable for a vegan recipe, without egg, milk, honey or animal ingredients.