Beet Cakes (serves 2)
These are my very favorite "potato" pancakes, and also
the prettiest.
1 cup shredded potato (roughly 1 medium-sized potato)
3/4 cup shredded beet (roughly 1 medium-sized beet)
1/2 cup shredded carrot
3 thinly sliced green onions (also called
spring onions, roughly 3/8 cup)
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cooking oil, extra virgin olive oil preferred
Preparation (20 minutes)
Combine potatoes, beet, carrot, onions, salt,
and pepper in a bowl; stir until evenly mixed.
Add flour and mix until ingredients stick enough
to form into patties (roughly 1/2 cup), adding a
teaspoon of water if needed. Shape mixture into
four pancakes. In large frying pan with lid,
sauté in 1/4" oil on medium heat, covering
with lid when possible. Cook pancakes until
slightly crisp on bottom; flip and cook other side
until crisp (roughly 4-5 minutes per side,
depending on temperature). Remove from heat
and serve with ketchup or salt & balsamic vinegar.
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