Carrot and Beet Pancakes
Course
Vegetarian
Servings
4
Servings
4
Ingredients
2
medium beets
2
medium carrots
1
medium onion
thinly sliced
1
large egg
1
teaspoon
ground cumin
1/2
teaspoon
ground coriander
1/2
teaspoon
salt
1/4
teaspoon
pepper
1/4
cup
whole-wheat flour
or oat bran
2
tablespoons
olive oil
Instructions
Preheat oven to 300°F.
Peel and grate beets (should be about 1 1/3 cup). Put in a mixing bowl.
Peel and grate carrots (1 cup). Add to beets. Mix in egg, cumin, coriander, salt and pepper.
Add flour; stir to blend well.
Generously brush a baking sheet with olive oil and bake for 20 minutes or until edges begin to brown.
Recipe Notes
Variations:
Add ½ teaspoon red pepper flakes to give spice them up
Serve with a dollop of plain Greek yogurt or puree the yogurt with a clove of garlic and ¼ cup of cilantro, mint, or parsley.
Serve with sweet potato puree, a cauliflower and potato puree