Potato Veggie Cakes with Sour Cream

Featured Product: Nancy’s Organic Sour Cream 

Ingredients

• ½ cup All-Purpose Flour
• 1 teaspoon Minced Fresh Herbs
• 1 teaspoon Salt
• ¼ teaspoon Pepper
• 2 Eggs
• ½ cup Milk
• ¼ Yellow Onion, diced
• 2 cups Grated Yukon Gold Potatoes
• 2 cups Grated Sweet Potatoes
• 2 cups Grated Carrots
• Butter, for the griddle
• 8 oz. Nancy’s Organic Sour Cream, for garnish

Directions

1. Heat a griddle to 325 degrees.
2. In a large mixing bowl, whisk together the flour, fresh herbs, salt and pepper.
3. Add the eggs and milk. Whisk to incorporate.
4. Fold the onions, grated potatoes and additional grated veggies into the mixture. Toss to coat.
5. Using a large scoop, place mounds of the potato-veggie mixture onto the buttered grill.
6. Cook for 3-5 minutes per side until the cakes are tender inside and golden on the outside.
7. Serve with Nancy’s Sour Cream.