July 22, 2014

Beet & Carrot Cakes

Beet and Carrot Cakes I'm currently going through a serious beet phase (which tends to happen every couple of months) and I've been finding myself cooking with them more and more in the past few weeks. I LOVE potato pancakes and decided to make something similar using beets. Feeling inspired by The Smitten Kitchen and her love of fritters, I made this delicious beet and carrot combo. Beet and Carrot Cakes What you'll need:
-1 1/2 cups coarsely grated beets
-1 1/2 cups grated carrots
-1/2 a red onion, chopped
-2 garlic cloves, chopped
-3 eggs
-1/4 cup flour
-3 tablespoons parmesan cheese
-A dash of salt
-Oil for frying
Beet and Carrot Cakes Beet and Carrot Cakes Beet and Carrot Cakes Beet and Carrot Cakes Beet and Carrot Cakes Beet and Carrot Cakes 1. After grating your beets and carrots, put them in a medium sized bowl. Beet and Carrot Cakes 2. In a separate bowl, whisk eggs. Beet and Carrot Cakes 3. Add eggs, chopped onion and garlic, flour, salt, and parmesan cheese to the beets and carrots. Mix together well. Beet and Carrot Cakes 4. Put oil in your pan over medium-high heat. Drop spoonfuls of the beet and carrot batter onto pan. Cook for 3-5 minutes, then flip and cook the other side for 3-5 minutes. You can make these whatever size you'd like, but I think you would probably have to adjust the cooking time. I used about tablespoon sized drops. Beet and Carrot Cakes Nate ate his with Sriracha on top (he puts Sriracha on EVERYTHING) and said that they were really good that way! I ate mine as is and they were also very good. Enjoy! xx Courtney

2 comments:

  1. These look ahhhmazing! I must give them a go :)
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    1. You definitely should! They're so good! xo

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