Swedish Rårakor with Halloumi and Carrots (Lacy Potato Pancakes) – Vegan Option

Many cultures have their own variety of potato pancakes, and this is a variety of Swedish rårakor. These pancakes don’t usually have halloumi and carrots but I added them because they’re delicious. They are usually just made with potatoes, and are topped with crème fraîche, roe, lemon, dill and red onion, or eaten with pork and lingonberry jam.

These can be eaten as a meal, or as appetizers. These potato pancakes are so simple and so delicious. Easy to make, and doesn’t call for many ingredients at all! If you have a food processor with a grater insert then you don’t even have to grate your ingredients by hand (that’s how I make mine, works like a dream!)!

by Baking Me Healthy

Swedish Rårakor with Halloumi and Carrots (Lacy Potato Pancakes)

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Appetizer, Main Course

Cuisine: Swedish

Ingredients Method

Ingredients

  

Potato Pancakes

• 200 g halloumi *can omit or use other vegan 'cheese' etc if vegan
• 450 g potatoes
• 200 g carrots
• salt to taste
• pepper to taste
• 1-2 cloves garlic pressed
• onion powder optional
• oil for the frying pan
• butter for the frying pan (vegan or non vegan butter)

Toppings

• avocado
• crème fraîche vegan
• chili flakes

Method

 

1. Roughly grate the halloumi, carrots and potatoes. Squeeze out excess liquid. Mix together with salt, pepper, garlic, and onion in a big mixing bowl.
2. Heat a pan on the stove at medium heat and add a bit of butter and/or oil to fry the pancakes. Flip when the bottom has become a nice golden brown.
3. You can keep the cooked pancakes in the oven while you prepare the rest.
4. Serve with mashed avocado and crème fraîche. Sprinkle chili flakes over the dish. And enjoy!