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Fall Entertaining: Shredded Root Vegetable Pancakes

Last updated 4 years ago

These scrumptious little treats will be a crowd pleaser. Plus, they are a great way to get kids to eat vegetables!
 
Makes: 6 servings, 2 pancakes each
 
What you'll need:
  • 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
What you'll need to do:
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.
 
For tips & notes, nutrition value, and the original recipe, visit Eating Well

 

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