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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My daughter loves these with some homemade hidden-veggie chicken nuggets! It's the only way I can get her to eat her veggies-HAPPILY. :D These freeze really well, too, so you can freeze the extras and use as a quick fix veggie source for other meals. Ingredients:
1 cup shredded potato |
1/3 cup shredded carrot |
1/3 cup shredded zucchini |
1/3 cup shredded parsnip |
1/3 cup shredded beet |
3 tablespoons stone ground whole wheat flour |
1/2 teaspoon garlic powder |
salt and pepper (to taste) |
2 tablespoons extra virgin olive oil (for pan frying) |
Directions:
1. Mix all ingredients by hand in a large bowl.
2. Take 1/4 cup scoops and form into small pancake-like pods .
3. Heat the EVOO to hot and add some pods, being careful not to crowd the pan.
4. Reduce the heat to medium-high and cook the pods until crispy and golden brown on each side, about 3 minutes per side.
5. Serve.
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