Combine potatoes, onion, carrot, lemon juice, egg, flour, salt and pepper in bowl.
Heat oil in large nonstick skillet. Spoon 5 pancakes, 1 heaping tablespoon each, into oil; cook 1-1/2 minutes per side. Transfer to toweling to drain. Repeat with remaining mixture. Serve with apple sauce or sour cream if desired. Makes 20 mini pancakes.
