Beet And Carrot Pancakes - cooking recipe

Ingredients

1 1/3 cups packed coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrot (from 2 medium)
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons olive oil
low-fat sour cream

Preparation

Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Repeat with remaining beet mixture, making 4 more pancakes.
Serve pancakes with sour cream.