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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% | |
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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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Eastern
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
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!
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!
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