Are you tired of eating the same old pancakes over and over? Try out this gorgeous orange hue root vegetable rendition. This recipe combines three veggies — carrots, beets and yuca/cassava with some onion and spring onions to boost the flavor.
These are actually Hanukkah classic, but nobody is going to stop you eating them on the other days. These latkes marry well with sour cream, beet yogurt and applesauce.
—Ingredients—
2 large carrots
1 medium beetroot
2 medium yuca/cassava, half foot long
1 small onion
1 large egg
1/4 cup spring onion, thinly sliced
1 tablespoon pepper powder
1/2 tablespoon of fennel seeds (optional)
1 tablespoon of ginger-garlic paste (optional)
Salt as needed
Oil as needed
—Process—
1. Grate all the veggies except onion on the grater. Add in the salt, pepper powder, fennel seeds, ginger-garlic paste, egg and spring onions into the grated veggies and mix well.
2. Grate the onion and mix well into the mixture, do not let the mixture sit for a long time, as it’ll become watery.
3. Heat 1 tablespoon of oil in a non-stick pan, pour in 1/4 cup of the mixture into a hot pan and form a patty.
4. Cook one side of the patty for 3-4 minutes on a low flame, flip and cook for another 3-4 minutes. Repeat the same with rest of the mixture.
5. Serve them warm with applesauce, sour cream, yogurt dip or any of your favorite dip.
Loavesandfishez 