Prepare the Vegetables: Grate the potatoes and carrot, and chop the onion, bell peppers, and eggplant into small pieces. If the potatoes release too much water, squeeze them out using a clean cloth or paper towel.
Cook the Vegetables: In a large skillet or frying pan, heat a tablespoon of oil over medium heat. Add the onion, bell peppers, and eggplant. Sauté for about 5-7 minutes until softened and lightly browned.
Combine Ingredients: In a large bowl, combine the grated potatoes, grated carrot, and the cooked onion, bell pepper, and eggplant mixture. Crack the eggs into the bowl and add the milk. Stir well until all ingredients are mixed together evenly.
Cook the Potato Mixture: Heat some oil or butter in a pan over medium heat. Scoop a portion of the potato mixture into the pan, flattening it slightly with a spatula to form a patty or pancake shape. Cook for 3-4 minutes on each side until golden brown and crispy. You can cook multiple patties at once if your pan is large enough.
Serve: Once golden and cooked through, remove the patties from the pan and serve hot with your favorite dipping sauce or a side salad.
Serving and Storage Tips:
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