Beet and Sweet Potato Cakes

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Ingredients
  • 1 medium sweet potato
  • 1 medium beet
  • 1 small onion
  • 1/4 tsp. cumin
  • salt and pepper to taste
  • 1/2 tsp. lemon juice
  • 1 egg
  • 2 1/2 Tbs. flour
  • cooking oil
Directions

Peel beet and sweet potato. Shred beet, sweet potato, and onion with a greater or food processor. Add cumin, lemon, and salt/pepper. Then add the egg and mix through. Add flour and mix again. Heat a cast iron or heavy skillet to medium-low. Add enough oil to coat the pan. Spoon mixture into the center of the pan and press flat with a spatula. The layer should be thin and even. Let the pancake cook until it starts to brown. Loosen the cake around the edges of the pan with a spatula, and shake to ensure separation. Flip the cake and cook until the other side golden brown. Rest on a paper towl while cooking the others. Yum!

Credit:

from Jen Christman-Kelly

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