These little pancakes, like a lot of now fashionable food, are equally at home as nursery fare or as an entree or side-dish at a smart dinner party. Nice served with a dollop of creme fraiche.

Grate (a food processor speeds things up) 1 large carrot, 1 large potato and half an onion and transfer to a bowl. Add 2 tablespoons chopped parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and pepper to taste and 1 tablespoon plain flour. (Add a little more flour if the mixture looks too thin.) Heat a little olive oil in a heavy frying pan and drop in the mixture by the dessertspoon if you want elegant little pancakes, by the heaping tablespoon for a more pedestrian size. Cook until brown and crisp on the underside then turn and cook the other side. Serve.

From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron.