Page Title
Shredded Root Vegetable Pancakes
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Ingredients:
•        1 large egg, lightly beaten
•        1/4 cup(s) whole-wheat flour
•        3 tablespoon(s) chopped scallions
•        1 tablespoon(s) hopped fresh dill or 1 teaspoon dried
•        1 tablespoon(s) prepared horseradish
•        1/4 teaspoon(s) salt
•        1/4 teaspoon(s) freshly ground pepper
•        4 cup(s) assorted root vegetables, peeled and shredded
•        2 slice(s) cooked bacon (optional), crumbled
•        6 teaspoon(s) canola oil, divided
•        Reduced-fat sour cream for garnish

Directions

1.        Preheat oven to 400 degrees. 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
Shredded Root
Vegetable Pancakes