Ingredients
1 cup shredded carrot (1 medium)
1 cup shredded celeriac (1 medium)
1 cup shredded parsnip (1 medium)
¾ cup shredded leek (1 medium, trimmed and rinsed)
1 ¼ cup shredded beets, rinsed and drained well (1 large)
2 cups shredded Idaho or russet potatoes
2 large eggs, beaten
½ cup matzah meal
2 tsp kosher salt
½ tsp cracked black pepper
Vegetable oil for frying
Preparation
In a large bowl, combine carrots, celeriac, parsnip, leek and beets- reserve. In a food processor with S-blade, pulse process potatoes for 30 seconds. Add mixture to shredded vegetables along with eggs, matzah meal, salt and pepper- mix well. Form ¼-cup potato mixture into pancakes and fry until golden (approx. 6-8 min per side).
