Beet and Carrot Pancakes Recipe #334904
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.)
by blucoat
26 min | 10 min prep
8 patties
- 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
- 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. Repeat with remaining beet mixture, making 4 more pancakes.
- Serve pancakes with sour cream.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 334904 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars