Beet and Carrot Pancakes

2 medium beets, coarsely shredded
2 medium carrots, coarsely shredded
1 cup onion, thinly sliced

 1) Combine above

1 garlic, minced

1 egg

½ tsp salt

¼ tsp pepper

2) Combine above and mix into shredded vegetables with ¼ c flour 

3) Mix in.

4) Squeeze moisture from veggies. Using 1/3 c of veggies, form 3” patties.

5) Fry in oil 4 minutes per side on medium heat.

6) Serve with sour cream.



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