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Nutrition Facts
Serving Size 1 patties 107g Recipe makes 8 patties)
Calories 94
Calories from Fat 52		(55%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 186mg		7%
Potassium 172mg		4%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 1.4g	5%
	Sugars 3.8g
Protein 2.0g		3%
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Beet and Carrot Pancakes

Recipe #334904 | 26 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: blucoat
Nov 3, 2008

This Bon Appétit skillet recipe is a very simple and tastes way better than it sounds. A great side dish or meatless entrée. It's very quick because you don't need to cook the beets first. It goes very well with fish such as salmon or tuna. (To keep the first 4 patties warm while cooking the second batch, keep them on a baking sheet in a 300°F oven.)

8 patties (change servings and units)

Ingredients

1 1/3 cups packed coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrot (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

Directions

1
Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
2
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. Repeat with remaining beet mixture, making 4 more pancakes.
3
Serve pancakes with sour cream.

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Featured Reviews for This Recipe

From: KTgirl

On Dec 31, 2008

This was so easy - a beet recipe that my 5 and 3 year old actually like! Also well received by adults. My only added suggestion is to drain the patties on paper towels after removing from the pan, to cut down on the oil a little bit. Thanks - this was a great find!

1 person found this review helpful

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From: Elizabeth's Kitchen

On Oct 1, 2009

Oh my goodness! This was great! We generally don't like beets but I get them through our CSA farm. Even my one year old ate these pancakes all up. We didn't even need the sour cream topping. This recipe is a keeper! I wouldn't change a thing.

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From: Chef Edlear

On Mar 1, 2009

We loved these! The recipe is well written and easy to follow. The flavor is pure and simple, and the "cakes" are pretty. I used less than 3 T of oil, but my pan is very well used and seasoned. We served these with plain yogurt instead of the sour cream, as I prefer the bite of the yogurt. My honey put dabs of fresh grated horseradish on his, too. I will make these again, thanks, blucoat for posting!

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