Vegetarian

(Main) Beet and Carrot Pancakes takes several minutes to prepare.

(Main) Beet and Carrot Pancakes takes several minutes to cook.

(Main) Beet and Carrot Pancakes makes 4 servings.

The ingredients for (Main) Beet and Carrot Pancakes are:

Pancakes-
# Beets, fresh, 125 grams (remove)
# Carrots, raw, 100 grams (remove)
# Scallions, raw, 100 grams (remove)
# Egg white, 1 large (remove)
# Pepper, black, 1 tsp (remove)
# Chili powder, 0.5 tsp (remove)
# *Cumin seed, 0.5 tsp (remove)
# Bread crumbs 25gr/srv, (remove)

Cream-
# Avocados, Florida, 100 grams (remove)
# Lemon Juice, 1 fl oz (remove)
# Peppermint, fresh, 1 tbsp (remove)
# Milk Almond, 30 gram (remove)
salt, pepper

Here is how you make (Main) Beet and Carrot Pancakes:

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add bread crumbs; stir to blend well.Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.Serve with avocado cream.Number of Servings: 4Recipe submitted by SparkPeople user RYEAXL1.

The nutritional information for (Main) Beet and Carrot Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 112.7

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 57.3 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 4.7 g
• Protein: 3.6 g