Root vegetable pancakes, like latka's but healthier (and yummy of course)!

I love potatoes, I love pancakes, I love Jewish holidays, so therefore I love latka's.

Even though I can eat them 24/7, I want to eat my (pan)cake and have them be nutritional too!

So I've substituted the potatoes for root vegetables. These can be carrots, turnips, beets, and any other root vegetable you might like. Feel free to modify this recipe any way you like.

• 1 large egg, lightly beaten
• 1/4 cup(s) whole-wheat flour
• 1 tablespoon(s) chopped fresh dill or other fresh herbs or 1 teaspoon dried
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 4 cup(s) assorted root vegetables, peeled and shredded
• 6 teaspoon(s) olive or canola oil
  
• regular yogurt or some other creamy topping for garnish

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Directions

• 1. Preheat oven to 400 degrees F.
  
• 2. Whisk egg, flour and stir in vegetables.
  
• 3. Heat 2 teaspoons oil in a large pan over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a pancake. Cook until crispy and golden or until desired. Transfer pancakes to an available baking sheet and bake for 15 minutes. Serve garnished with something creamy, if desired.

They keep pretty well also, so if you don't finish them the first go around, make your co-workers jealous by eating them for lunch the next day.