Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Shredded Root Vegetable Pancakes

Shredded Root Vegetable Pancakes
This Recipe Is:

WebMD Recipe from EatingWell.com

Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.

Ingredients
Prep: 20 minutes | Cook: 35 minutes | Total Time: 55 minutes
  • 1 large
    egg, lightly beaten
  • 1/4 cup
    whole-wheat flour
  • 3 tablespoons
    chopped scallions
  • 1 tablespoon
    chopped fresh dill or 1 teaspoon dried
  • 1 tablespoon
    prepared horseradish
  • 1/4 tablespoon
    salt
  • 1/4 tablespoon
    freshly ground pepper
  • 4 cups
    assorted root vegetables, peeled and shredded (about 1 1/2 pounds)
  • 2 slices
    cooked bacon, crumbled, optional
  • 6 teaspoons
    canola oil, divided
  •  
    reduced-fat sour cream, for garnish
Instructions
  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
Nutritional Information

Makes: 6 servings
Serving Size: 2 pancakes each
  • Calories106
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol35 mg
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium180 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty
Related Content

WebMD Special Sections