Food you'll need 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.
from Chapter 6: Breakfast
Did you enjoy this recipe? There are over 200 more quick and easy vegetarian recipes in the cookbook Vegan Vegetarian Cooking.