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beet and carrot pancakes


this bon appétit skillet recipe is a very simple and tastes way better than it sounds. a great side dish or meatless entrée. it's very quick because you don't need to cook the beets first. it goes very well with fish such as salmon or tuna. (to keep the first 4 patties warm while cooking the second batch, keep them on a baking sheet in a 300°f oven.)


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  1. Combine beets
  2. Carrots and onion in large bowl
  3. Mix in egg
  4. Salt and pepper
  5. Add flour
  6. Stir to blend well
  7. Heat 1 1 / 2 tablespoons oil in heavy large skillet over medium heat
  8. Using 1 / 3 cup beet mixture for each pancake
  9. Drop 4 pancakes into skillet
  10. Flatten each into 3-inch round
  11. Cook until brown and cooked through
  12. About 4 minutes per side
  13. Repeat with remaining beet mixture
  14. Making 4 more pancakes
  15. Serve pancakes with sour cream

Step 10

Total Time in Minute 26

Ingredients Count 9

cooking beet and carrot pancakes

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All-purpose flour

Olive oil

Low-fat sour cream

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