Ingredients:

• 2 large potatoes, peeled and grated
• 1 carrot, peeled and grated
• 1 zucchini, grated
• 1/2 cup of finely chopped onion
• 2 cloves of garlic, minced
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• Olive oil or vegetable oil for frying

Directions:

1. Prepare the Vegetables:
   1. After grating the potatoes, carrot, and zucchini, place them in a clean kitchen towel and squeeze out as much liquid as possible.
   2. This step is crucial for getting crispy pancakes.
2. Mix the Batter:
   1. In a large bowl, combine the grated potatoes, carrot, zucchini, chopped onion, and minced garlic.
   2. Add the beaten eggs and mix well.
   3. Gradually add the flour, salt, and pepper, stirring until the mixture is well combined.
3. Heat the Oil:
   1. In a large skillet, heat a thin layer of oil over medium heat.
4. Cook the Pancakes:
   1. For each pancake, spoon about 2 tablespoons of the vegetable mixture into the skillet, flattening it into a pancake shape with the back of the spoon.
   2. Cook for 3-4 minutes on each side or until the pancakes are golden brown and crispy. Be careful not to overcrowd the skillet; cook the pancakes in batches if necessary.
5. Drain and Serve:
   1. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
   2. Serve warm.

These Potato and Vegetable Pancakes can be customized with your choice of vegetables or spices, making them a versatile option for any meal. Enjoy them with a dollop of sour cream, applesauce, or your favorite dipping sauce for an extra flavor boost.

• 500 ml haricotbone
• water
• 25 ml olie
• 2 uie of preie, gekap
• 3 wortels, gekap
• 3 selderystingels, met blare gekap
• 2 aartappels, in blokkies gesny
• 625 ml kool, gerasper
• 150 ml groenbone, in stukkies gesny
• 3 biefekstrak blokkies
• 500 ml kookwater
• 4 middelslag tamaties, in blokkies
• 12.5 ml sout
• 2 ml peper
• 2 liter water (ongeveer)

1. Week die haricotbone oornag in water.
2. Dreineer dit en bedek dit met 1 liter vars water.
3. Kook die boontjies tot sag.
4. Verpulp die bone of druk dit fyn.
5. Verhit die olie en soteer die groente, behalwe die tamaties ongeveer 15 minute lank daarin totdat dit sag is.
6. Roer dit aanhoudend sodat dit nie aanbrand nie.
7. Los die biefekstrakblokkies op in die kookwater en voeg dit saam met die tamaties en geurmiddels by die groente.
8. Voeg ook die bone by.
9. Plaas die deksel op en laat prut ongeveer 30 minute lank.
10. Vul die vloeistof aan as dit wegkook.
11. Daar moet ongeveer 2 liter sop wees.

Nota: O – en ek het die 3 beef blokkies met 1 vegetable stock pod vervang.
En ook nie ekstra sout bygesit nie.

Translation

Thick Vegetable Soup

• 500 ml haricot beans
• water
• 25 ml of oil
• 2 onions or leeks, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped with leaves
• 2 potatoes, diced
• 625 ml cabbage, grated
• 150 ml green beans, cut into pieces
• 3 beef extract cubes
• 500 ml of boiling water
• 4 medium tomatoes, diced
• 12.5 ml of salt
• 2 ml of pepper
• 2 liters of water (approx.)

1. Soak the haricot beans in water overnight.
2. Drain it and cover it with 1 liter of fresh water.
3. Cook the beans until soft.
4. Pulp the beans or crush them.
5. Heat the oil and saute the vegetables, except the tomatoes, for about 15 minutes until they are soft.
6. Stir it constantly so it doesn’t burn.
7. Dissolve the beef extract cubes in the boiling water and add them to the vegetables along with the tomatoes and seasonings.
8. Also add the beans.
9. Put the lid on and let it simmer for about 30 minutes.
10. Top up the liquid if it boils away.
11. There should be about 2 liters of soup.

Note: Oh – and I replaced the 3 beef cubes with 1 vegetable stock pod.
And no extra salt added either..

How Long You Need To Roast Different Vegetables

3 cups water
1 1/2 cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 medium (4-1/8″ long) green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
1/4 cup roasted peanuts

Instructions

1. In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, heat peanut oil in a large skillet or wok over medium heat.
3. Add onions, bell pepper, garlic and pepper flakes, to taste.
4. Cook 3 minutes, stirring occasionally.
5. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce.
6. Stir-fry for 1 minute.
7. Add peas and cook 1 minute more.
8. Remove from heat.
9. Add sesame oil and mix well.
10. Garnish with peanuts, if desired.