Ginger Carrot Pancakes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 1/2 cups of coarsely shredded carrots
• 1/2 cup of chopped green onion
• 1 teaspoon of minced garlic
• 1 tablespoon of grated peeled fresh ginger
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 tablespoon canola oil
• 2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons water
• 1/2 teaspoon minced garlic
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 teaspoon rice wine vinegar

Recipe

• 1 in a large bowl, combine carrot, green onion, garlic and ginger. sprinkle flour and salt over the carrot mixture; stir to combine. pour egg over the carrot mixture and stir to blend.
• 2 heat 1 1/2 teaspoons of oil in a non-stick skillet coated with cooking spray over low heat. using about 1/4 cup of batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter.
• 3 cook 4 minutes on each side or until bottoms are lightly browned and cooked through. transfer to a plate, keep warm. heat remaining oil in pan, repeat procedure with remaining batter. makes 8.
• 4 serve with a dipping sauce made by combining soy sauce, rice vinegar, water, honey, minced garlic, and grated ginger.