Submitted by CSA member Marge Larson.
Ingredients:
- 1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
- 1 cup coarsely shredded peeled carrots(from 2 medium)
- 1 cup thinly chopped leeks or 1/2 cup chopped onion
- 1 large egg
- 1/2 tsp. salt 1/4 tsp. pepper
- 1/4 cup flour
- 3 tbsp. olive oil
- Low fat sour cream (with dill optional)
Steps:
- Preheat oven to 300. Place baking sheet in oven. Combine beets, carrots and leeks or onions in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
- Heat 1 1/2 tbsp. oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into the skillet. Flatten each into 3 inch round. Cook until brown and cooked through, about 5-6 minutes per side.
- Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve with sour cream.
