Carrot and Celery Leaf Cake

Name: Carrot and Celery Leaf Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g carrot; 50g Celery leaves; 50g Wheat flour; 50g Corn flour; Some oil; Some salt; Some pepper

by Jamie Pastoral

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The celery leaves that were previously discarded and not eaten are used and combined with carrots, wheat flour and corn flour to make delicious and healthy pancakes. A low-oil and low-fat health-preserving meal with one meal.

Ingredients

80g Carrot
50g Celery Leaves
50g Wheat Flour
50g Corn Flour
Some Oil
Some Salt
Some Pepper

Carrot and Celery Leaf Cake

1. Wash and chop celery leaves

2. Wash and chop carrots

3. Add wheat flour, corn flour, salt, pepper to the container

4. Add appropriate amount of water and stir evenly

5. Add the chopped carrots and chopped celery leaves and stir evenly into a batter

6. Spread a little oil on the pan and fry the cake batter. Fry and turn off the heat, serve and enjoy

Tips:
1. The ingredients are matched according to personal preference.
2. Condiments are added according to personal taste.
3. The shape and size of the pancakes are arbitrary.