Ingredients

• 1 medium sweet potato
• 1 medium beet
• 1 small onion
• 1/4 tsp. cumin
• salt and pepper to taste
• 1/2 tsp. lemon juice
• 1 egg
• 2 1/2 Tbs. flour
• cooking oil

Directions

Peel beet and sweet potato. Shred beet, sweet potato, and onion with a grater or food processor. Add cumin, lemon, and salt/pepper. Then add the egg and mix through. Add flour and mix again. Heat a cast iron or heavy skillet to medium-low. Add enough oil to coat the pan. Spoon mixture into the center of the pan and press flat with a spatula. The layer should be thin and even. Let the pancake cook until it starts to brown. Loosen the cake around the edges of the pan with a spatula, and shake to ensure separation. Flip the cake and cook until the other side golden brown. Rest on a paper towl while cooking the others. Yum!

Credit:

from Jen Christman-Kelly