Best Beet And Carrot Pancakes Recipes

BEET AND CARROT PANCAKES

Beet and Carrot Pancakes image

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.)

Provided by blucoat

Categories Onions

Time 26m

Yield 8 patties

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 94.7, Fat 5.8, SaturatedFat 0.9, Cholesterol 26.4, Sodium 186.2, Carbohydrate 9.2, Fiber 1.3, Sugar 3.8, Protein 2

BEET AND CARROT PANCAKES

Beet and Carrot Pancakes image

Categories Vegetable Side Fry Hanukkah Vegetarian Lunch Beet Carrot Fall Winter Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

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.
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.
Serve pancakes with sour cream.

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