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Beet and Carrot Pancake/patty
Ingredients
- 1 1/3 c coarsely shredded peeled raw beets ( 2 med)
- 1 cup coarsely shredded peeled carrots ( 2 med)
- 1 cup thinly sliced onion
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 c all purpose flour
- 3 tbsp olive oil\
- sour cream or yogurt sauce for serving
Directions
- preheat oven to 300 place a baking sheet with parchment in the oven. combine the beets carrots onions in a large bowl mix in the egg salt and pepper. add the flour stir to blen well
- heat 1 1/2 tbsp of oil in a heavy skillet over medium heat. using 1/3 cup beet mixture for each patty drop 4 pancakes into the skillet. flatten each into a 3" round. cook until brown and cooked through, about 4 minutes per side. transfer to the banking sheet in the oven to keep warm. repeat with remainjing beet mixture makes about 8
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