Beet and Carrot Pancakes

Many vegetables can be grated, mixed with an egg and pan-fried to make a delicious ‘pancake’ or ‘hash brown’.  Try this recipe using beets and carrots from this weeks share, or if you’d like a more complete meal, try beet burgers (on the beet recipe page) which also uses carrots as well as rice and other ingredients in a baked version of a similar idea.

Beet and Carrot Pancakes

1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrots (from 2 medium)
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour

3 tablespoons olive oil

Low-fat sour cream


Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.

Serve pancakes with sour cream.

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