Root Vegetable And Potato Pancakes
- 1 pound red skin potatoes peeled, shredded
- 1 1/2 cups shredded peeled parsnip
- 1 1/2 cups shredded peeled carrot
- 1 cup shredded peeled beets
- 3/4 cup thinly-sliced green onion
- 1/4 cup freshly-chopped parsley
- 2 tablespoons water
- 2 tablespoons Ener-G Egg Replacer
- 1/2 cup unbleached flour
- 1 teaspoon salt
- 1/4 teaspoon 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 to 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 tablespoon safflower oil, and place the skillet over medium heat. Using a 1/4-cup 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 to 4 minutes or until golden brown and crispy around the edges. Carefully flip over the patties and cook an additional 3 to 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 (see recipes).
This recipe yields 20 to 24 pancakes.