Beet & Carrot Pancakes

These colorful gems are an excellent side to grilled pork chops.

Ingredients

1 ⅓ cups coarsely shredded peeled beets, packed (from 2 medium)
1 cup coarsely shredded peeled carrots(from 2 medium)
1 cup thinly chopped leeks or 1/2 cup chopped onion
1 large egg
½ tsp. salt
¼ tsp. pepper
¼ cup tapioca flour (or arrowroot starch)
3 T olive oil
Low fat sour cream (with dill optional)

Directions

1. Preheat oven to 300. Place baking sheet in oven.


2. Combine beets, carrots and leeks or onions in large bowl.


3. Mix in egg, salt and pepper.


4. Add flour; stir to blend well.


5. Heat 1 ½ T of oil in heavy large skillet over medium heat


6. Using ⅓ cup of mixture for each pancake, drop 4 pancakes into the skillet.


7. Flatten each into 3 inch round.


8. Cook until brown and cooked through, about 5-6 minutes per side.


9. Place in oven to keep warm while cooking the remainder of pancakes


10. Serve with dill dip (sour cream & fresh dill)