SHREDDED ROOT VEGETABLE PANCAKES TOTAL TIME: 45 MINUTES

Shredded Root Vegetable Pancakes Total Time: 45 minutes image

Provided by @MakeItYours

Number Of Ingredients 11

Previous Next

1 large egg, lightly beaten
1/4 cup whole-wheat flour
3 tablespoons chopped scallions
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups assorted root vegetables, peeled (about 1 1/2 pounds; see Tip) and shredded
2 slices cooked bacon, crumbled (optional)
6 teaspoons canola oil, divided
Reduced-fat sour cream, for garnish

Steps:

servings, 2 pancakes each
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
Calories
Carbohydrates
g
Fat
g
Saturated Fat
g
Monounsaturated Fat
g
Protein
g
Cholesterol
mg
Dietary Fiber
g
Potassium
mg
Sodium
mg
Added Sugars
g