Shredded Root Vegetable Pancakes Recipes
ROOT VEGETABLE PATTIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature.
VEGETABLE PANCAKES
I've been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! -Agnes Landgraf, Hastings, Nebraska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 507mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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- In the food processor, grate/shred the root veggies and the onion together for a total of about 10 cups of shreds. (You can obviously use a box grater for this, but I think it's exhausting and time consuming.)
- Use your hands to put the shredded veggies into a nut milk bag, bundle of cheesecloth or fine sieve. (I find using a nut milk bag to be easiest.)
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