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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine carrots, celery root, parsnip, leek and beets. Reserve. | 2. In a food processor fitted with the steel S blade, pulse-process potatoes for 30 seconds. Add to shredded vegetables. Add eggs, matzoh meal, salt and pepper. Mix well. | 3. Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches. | 4. Form mixture into pancakes: use an ice-cream scoop, then flatten with spatula in pan. Let cook for 6-8 minutes or until golden on one side. | 5. Flip and cook 6-8 minutes more until golden. | 6. Drain on paper towels and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
celery root	1	cup	shredded	-	-	-	-
parsnip	1	cup	shredded	99.75	23.9267	1.5959999999999999	0.39899999999999997
leek	1/2	cup	shredded	27.145	6.2968	0.6675	0.1335
beet	1	cup	rinsed drained shredded	58.48	13.0016	2.1896	0.2312
idaho potato	2	cups	shredded	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
matzo meal	1/2	cup		-	-	-	-
salt	1	teaspoon	coarse	-	-	-	-
black pepper	1/2	teaspoon	grated	2.8865	0.7354	0.1195	0.0375
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.