Contributed by Angela Cleveland (Recipe adapted from “Veggie Cooking” at www.veggiecooking.com)

Ingredients

1 C shredded Potato
¾ C shredded Beet
½ C shredded Carrot
3 Green Onion sprigs (thinly sliced)
½ C Flour
¼ tsp Salt
¼ tsp Pepper
Olive oil

Instructions

Combine potatoes, beet, carrot, onions, salt, and pepper in a bowl; stir until evenly mixed. Add flour and mix until ingredients stick enough to form into patties (roughly 1/2 cup), adding a teaspoon of water if needed. Shape mixture into four pancakes. In large frying pan with lid, sauté in oil on medium heat, covering with lid when possible. Cook pancakes until slightly crisp on bottom; flip and cook other side until crisp (roughly 4-5 minutes per side, depending on temperature). Remove from heat and serve with ketchup or salt & balsamic vinegar.

Read more recipes