Shredded Root Vegetable Pancakes

Shredded Root Vegetable Pancakes

5 Reviews
From: EatingWell Magazine, November/December 2008

Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 large egg, lightly beaten
  • ¼ cup whole-wheat flour
  • 3 tablespoons chopped scallions
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried
  • 1 tablespoon prepared horseradish
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups assorted root vegetables, peeled (about 1½ pounds; see Tip) and shredded
  • 2 slices cooked bacon, crumbled (optional)
  • 6 teaspoons canola oil, divided
  • Reduced-fat sour cream, for garnish


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. 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. Cook 4 pancakes per batch: place about ¼ 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. Cook until crispy and golden, 1½ to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
  • Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 2 pancakes
  • Per serving: 106 calories; 6 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 3 g protein; 66 mcg folate; 31 mg cholesterol; 5 g sugars; 0 g added sugars; 3,162 IU vitamin A; 9 mg vitamin C; 30 mg calcium; 1 mg iron; 182 mg sodium; 294 mg potassium
  • Nutrition Bonus: Vitamin A (63% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat

Reviews 5

September 04, 2010
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By: EatingWell User
This is a favorite in our household and guests are always ooooooo and ahhhhh. They are easy to prepare ahead of time (and then cook just before eating), they are gorgeous to look at (picky your favorite colors of root veggies), and they taste truly delicious. I've played around with the horseradish and sometimes add more if I know my "audience" likes spicey food. I also add an extra egg to help them hang together.
December 29, 2009
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By: EatingWell User
Yes I reccomend staying with drier vegetables. I used carrot, beet, rutabaga and turnip and they didn't turn out that well, I should have added more flour. They fell apart and for some reason burnt in the oven and they were only in there for 10 minutes. It justed didn't work for me.
December 07, 2009
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By: EatingWell User
These are so yummy! I added another egg for extra binding and it worked wonderfully!
December 06, 2009
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By: EatingWell User
I tried a 1/2 beet 1/2 carrot mixture and the beets just made it too wet. Stay with the drier root vegetables, and and beet slivers for color.
October 27, 2009
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By: EatingWell User
These are the most excellent pancakes ever! I love a "pretty food"!They're good hot, cold, room temp, at home, or on-the-go. Try substituting dulse (sea vegetable) for a smoky, salty flavor in place of bacon and/or a tiny bit of wasabi for the regular horseradish - yum!
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