Shredded Root Vegetable Pancakes

[JJ Judkins]

* Exported from MasterCook *

Shredded Root Vegetable Pancakes - 13g Carbohydrate; 3g Dietary Fiber

Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups peeled and shredded root vegetables -- such as beets, carrots,

rutabaga and/or turnips (about 1 1/2 pounds)
2 slices faux bacon -- crumbled (optional)
6 teaspoons Canola oil -- divided
For garnish: -- reduced-fat sour cream and dill sprigs

Preheat oven to 400F. Coat a baking sheet with cooking spray.

Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a

large bowl. Stir in vegetables and 'bacon', if using.

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 and dill sprigs, if desired.

Makes 6 servings, 2 pancakes each.

AuthorNote: 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

[favorite] or make them bite-sized for a beautiful appetizer.

Source:
"EatingWell 500 Calorie Dinners by Jessie Price, Nick Micco & The

EatingWell Test Kitchen, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"12 pancakes"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 119 Calories; 7g Fat (48.7%

calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber;

37mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean

Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 904921 68 0 0