Carrot Pancakes Cheese Mushrooms (Printable Version)

Carrot pancakes with creamy cheese inside and savory sautéed mushrooms make for a comforting, vibrant meal.

# What You'll Need:

→ Carrot Pancakes

01 - 1 cup (about 120 grams) finely grated carrots
02 - 2 large eggs
03 - 1/2 cup (60 grams) all-purpose flour
04 - 1/4 cup (60 milliliters) milk
05 - 1/4 teaspoon baking powder
06 - Salt and freshly ground black pepper, to taste
07 - 1 tablespoon olive oil or melted butter, plus extra for cooking

→ Cheese Filling

08 - 1/2 cup (120 grams) ricotta, cottage cheese, or cream cheese
09 - 1/4 cup (25 grams) shredded mozzarella or cheddar cheese
10 - Salt, to taste
11 - Optional: pinch of grated nutmeg or chopped chives or parsley

→ Mushroom Topping

12 - 1 cup (100 grams) sliced mushrooms (button, cremini, or mixed varieties)
13 - 1 tablespoon butter or olive oil
14 - 1 garlic clove, minced
15 - Salt and freshly ground black pepper, to taste
16 - Optional: splash of soy sauce or balsamic vinegar

# Steps To Follow:

01 - In a bowl, thoroughly combine grated carrots, eggs, milk, flour, baking powder, salt, and pepper. Stir until the mixture is cohesive and thick, with a spoonable consistency. Allow to rest for 5 minutes.
02 - Heat a nonstick skillet over medium heat and brush lightly with oil or butter. Drop spoonfuls of batter onto the skillet and flatten each to 10–12 cm rounds. Cook for 2–3 minutes per side until golden brown and fully set. Transfer to a warm plate and cover to keep warm.
03 - In a small bowl, blend the soft cheese with shredded mozzarella or cheddar and a pinch of salt. Add grated nutmeg or fresh herbs, if using. Evenly spread the mixture onto one half of each warm pancake, then fold or roll up to enclose the filling. Keep warm until serving.
04 - Set a clean skillet over medium-high heat. Add butter or oil, then the sliced mushrooms. Sauté until mushrooms begin to release moisture and turn golden. Add minced garlic, season with salt and pepper, and cook until mushrooms are deeply browned. For enhanced flavour, deglaze with a splash of soy sauce or balsamic vinegar if desired.
05 - Arrange the stuffed carrot pancakes on serving plates. Spoon the sautéed mushrooms over the top or alongside. Garnish with chopped parsley or a dollop of sour cream if desired. Serve immediately.

# Notes and Tips:

01 - Allow pancakes to rest briefly after cooking for extra tenderness and easier handling during filling.

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