Root Veggie & Squash Latkes

A few times when I visited my aunt & uncle as a kid, they made potato latkes. I remember the savory flavor and crispy brown exterior as being a simple yet delicious treat. With this fore into eating Paleo style, I got to thinking about making a similarly-fashioned treat without the potatoes. This is what I dreamed up, and it's quite good if I do say so myself. These brightly-colored pancakes, packed with delicious vegetables and simple to make, would be a great accompaniment to your nightly supper or a served as an out-of-the-ordinary brunch item. Remember folks...eat the colors of the rainbow every day :)

Ingredients:

2 carrots
1 beet
1/2 small butternut squash
1/2 jicama
1/2 red onion
1 egg
1/2 c. ground flaxseed meal
1 tbsp cumin
1 tbsp garlic powder
1 tbsp Trader Joe's 21 Seasoning Salute (salt free)
Balsamic vinegar, a splash

Directions:

1. Peel and shred all the vegetables using either a hand-grater or a food processor. Add to a very large mixing bowl.

2. Add the egg, flaxseed meal, spices and a splash of balsamic vinegar. Mix using your hands until everything is moistened. You want the mixture to stick together a bit.
3. Form the veggies into a pancake shape using your hands. I found flatter was better, but don't flatten too much or they may crumble.

4. Heat a large skillet to high heat and lightly coat with extra virgin olive oil or the oil of your choice. Saute the latkes for a few minutes on each side until a crispy, browned exterior is achieved.

5. Serve with your favorite sauce or condiment. To keep it Paleo, I tried them with Dijon mustard...delicious, as the latkes are a bit sweet and the mustard gives it some tang. We also tried ketchup and sweet chili sauce, also both delicious but not Paleo-friendly.