Root vegetable pancakes with pork

Egg pan no. 0019

4 portions

Ingredients:
4 portions of dehydrated mashed potatoes
2 carrots
1 parsnip
1 small onion
2 eggs
2 dl of milk
1 1/2 dl of flour
1/2 tsp of salt
1 pinch of ground white pepper

For frying:
1 - 2 tbs of margarine or butter

For serving:
400 g of sliced pork
1 dl of lingonberry jam
1 tsp of ground cinnamon

Preparation:
1. Prepare the mashed potatoes according to the directions on the box and leave it to cool.
2. Peel and grate the carrots, parsnip and onions using a grater or a food processor. Squeeze the liquid out of the root vegetables and mix them with the mash together with the eggs, milk and flour. Flavour using salt and pepper.
3. Heat the cooking fat in the frying pan. When it is light yellow and has stopped foaming drop the mixture into the pan and leave them to fry for approx. 3 min per side. Remove the pancakes from the pan and place them into a serving dish in the oven to keep them warm.
4. Fry the pork until it is crisp using no extra cooking oil. Flavour the lingonberry jam with cinnamon.
5. Serve the root vegetable pancakes with pork, lingonberry jam with cinnamon and crisp bread.

Home made mashed potatoes from a previous dinner during the week can be readily used in the recipe. Approx 900 g is needed.