Shredded Root Vegetable Pancakes


  • 1 large egg, lightly beaten 
  • ¼ cup whole wheat flour or alternate flour of choice 
  • 3 tablespoons chopped scallions, onion chives or minced onion 
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • 1 tablespoon prepared horseradish (optional) 
  • ¼ teaspoon salt 
  • ¼ teaspoon ground pepper 
  • 4 cups assorted root vegetables (about 1 1/2 pounds), peeled and shredded 
  • 2 slices cooked bacon crumbled (optional) 
  • 6 teaspoons vegetable oil, divided 
  • Sour Cream for garnish 


1. Preheat oven to 400°F.
2. Coat a baking sheet with cooking spray. 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.
4. 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.
5. Cook until crispy and golden, 1 1/2 to 3 minutes per side.
6. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture.
7. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired. 

TIPS & Serving Suggestions:

Root vegetables may include carrots, beets, parsnips, turnips, rutabaga, daikon radishes or potatoes