• 2 Ratings

In about half an hour you can have this healthy take on the traditional potato pancake. Beets, carrots, eggs, and a little salt and pepper are all you need to make this classic Jewish dish as a side or appetizer.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and finely shred 3 medium beets and 2 medium carrots. Rinse beets under cold running water and drain well, squeezing out excess water.

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  • For latkes, in a large mixing bowl combine the beets, carrots, eggs, salt, and black pepper. Stir to combine. Scoop out 1/3 cup of the beet mixture. Using your hands, squeeze mixture over a separate bowl to remove excess liquid. Shape into 21/2-inch patties.

  • In a 12 inch medium skillet heat oil over medium-high heat. Using a spatula, slide patties into pan. Cook about 2 minutes or until golden, turning once. Repeat with remaining mixture. Transfer to paper towels; drain. Keep warm.

Nutrition Facts

87 calories; total fat 6g; saturated fat 1g; cholesterol 80mg; sodium 153mg; carbohydrates 5g; fiber 1g; sugar 3g; protein 3g; vitamin a 61RE; vitamin c 5mg; calcium 2mg; iron 4mg.

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0