Best Beet And Carrot Pancakes Recipes
BEET AND CARROT PANCAKES
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
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
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
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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