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

Ingredients

1 C shredded Potato (roughly 1 medium-sized potato)
3/4 C shredded Beet (roughly 1 medium-sized beet)
1/2 C shredded Carrot
3 thinly sliced Green onions (also called spring onions, roughly 3/8 cup)
1/2 C Flour
1/4 tsp Salt
1/4 tsp ground Black pepper
Cooking oil, extra virgin Olive oil preferred

Instructions

Combine potatoes, beet, carrot, onions, salt, and pepper in a bowl and 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 salt and balsamic vinegar.

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