Beet and Carrot Pancakes

blucoat's Note:

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.)

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Yield: 8 patties

• 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
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 3 tablespoons olive oil
• low-fat sour cream

Directions:

1. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
2. 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.
3. Serve pancakes with sour cream.

Reviews

[Chef TanyaW]

Well, my husband was sure he wouldn't like this because it has beets in it. Everyone liked it including him. It's a great baby food discovery too... full of veggies, soft, "pancake" consistency... a great way for him to get in some veggie consumption. A great way to use beets from our CSA pickup.

[Kamark]

Our guests were all pretty dubious when we announced we were making beet and carrot pancakes, but these patties are really tasty! Having a food processor with a grater attachment makes prep for these go fairly quickly (we shredded the onion at the same time as the beets and carrots). We used a gluten-free flour in place of all-purpose flour, and that worked just fine.

[Chef Edlear]

We loved these! The recipe is well written and easy to follow. The flavor is pure and simple, and the "cakes" are pretty. I used less than 3 T of oil, but my pan is very well used and seasoned. We served these with plain yogurt instead of the sour cream, as I prefer the bite of the yogurt. My honey put dabs of fresh grated horseradish on his, too. I will make these again, thanks, blucoat for posting!