Of course, once I started I got really into it. My excess of beets and carrots were calling me from the fridge so I ended up making not one, but two versions of potato pancakes. Amazingly enough, making both types didn't take that long since I just shredded one veggie after another. The ingredients I used for both pancakes were pretty similar, but there was a little highlight flavor in each of them to make them taste totally different.
Not only did the kids eat them up, but they didn't even mention french fries! I told them they had purple potatoes and orange potatoes. They were thrilled!
If you like these, you'll love my Veggie Potato Pancakes too!
Root Vegetable Potato Pancakes
Carrot & Sweet Potato Pancakes
Makes 4
1 c sweet potato, shredded
1 1/2 c carrot, shredded
1 egg
2 T scallions, chopped
2 T garbanzo bean flour (or AP flour)
2 T feta cheese
1 garlic clove, minced
1 t lemon juice
1/2 t mint
1/2 t salt
1/4 t pepper
coconut oil for frying
Mix all ingredients into a bowl. Heat oil in a pan. Using a 1/2 c scoop, divide your pancake mix into four pancakes. Fry on each side about 4-5 minutes each of until golden brown.
Beet & Potato Pancakes
Makes 4
1 c potato, shredded and squeezed
1 1/2 c beets, shredded
1 egg
2 T Scallions
2 T garbanzo bean flour (or AP flour)
2 T parmesan cheese
1 garlic clove, minced
2 t horseradish
1/2 t salt
1/4 t pepper
coconut oil for frying
Mix all ingredients into a bowl. Heat oil in a pan. Using a 1/2 c scoop, divide your pancake mix into four pancakes. The batter is extra runny so make sure you squeeze out the extra liquid before putting them in the pan. Fry on each side about 4-5 minutes each of until golden brown.
Yogurt Dip
1/2 c plain greek yogurt
2 T lemon juice
2 T parsley
2 garlic clove, minced
Mix all ingredients in a bowl.
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