Root Vegetable and Potato Pancakes

 
1 lb. red skin potatoes, peeled, and shredded
1 1/2 cups parsnip, peeled, and shredded
1 1/2 cups carrot, peeled, and shredded
1 cup beets, peeled, and shredded
3/4 cup green onion, thinly sliced
1/4 cup freshly chopped parsley
2 T. water
2 T. Ener-G Egg Replacer
1/2 cup unbleached flour
1 t. salt
1/4 t. freshly ground black pepper
safflower oil, for frying
 

In a large bowl, place all of the shredded vegetables, green onion, and parsley, and toss well to combine. In a small bowl, place the water and egg replacer, and whisk vigorously together for 1-2 minutes or until very frothy. Add the egg replacer mixture, along with the remaining ingredients, and toss well to combine.

In a non-stick skillet, place 1 T. safflower oil, and place the skillet over medium heat. Using a 1/4 cups measuring cup, carefully place portions of the vegetable mixture into the hot oil. Using a spatula, gently flatten them into thin patties. Cook the patties over medium heat for 3-4 minutes or until golden brown and crispy around the edges. Carefully flip over the patties and cook an additional 3-4 minutes or until golden brown and crispy around the edges. Drain the vegetable pancakes on a clean, lint-free towel, or natural unbleached paper towels.

Cook the remaining vegetable mixture, in batches, following the same cooking procedure, and adding additional safflower oil, as needed, to prevent sticking. Transfer the finished root vegetable and potato pancakes to a non-stick cookie sheet, and place them in a 250 degree oven to keep warm while cooking the remaining pancakes. Serve them plain, or with your choice of tofu sour cream, Lemon-Dill Tofu Cream, or Sauteed Maple Apples.

Yield: 20-24 pancakes

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett