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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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An interesting side dish or meatless entrée. Ingredients:
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 |
Directions:
1. 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.
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. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
3. Serve pancakes with sour cream.
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