Kids will “flip” for these flavorful pancakes named for their colorful ingredients. They won’t even notice they’re getting one full cup of vegetables in each serving!
2/3 lb (2 medium) unpeeled red potatoes, shredded
1 medium (6-inch) carrot, peeled and shredded
1 medium (5 to 6-inch) zucchini, shredded
1/3 cup finely diced red bell pepper
1/3 cup sliced green onions with tops
1 large egg, lightly beaten
2 tablespoons unseasoned dry bread crumbs
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil, divided
Reduced-fat sour cream (optional)
Prep Time: 15min | Cook Time: 25min
Enclose the three shredded vegetables in a clean kitchen towel; wring over sink to remove as much moisture as possible.
Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.
In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. With ¼-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart. Fry until well browned on bottom sides, about 4 minutes. Flip and brown reverse sides. Remove with spatula and drain on paper towels. Repeat with remaining oil and potato mixture.
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