Ginger Carrot Pancakes

• 2 12 cups of coarsely shredded carrots
• 12 cup of chopped green onion
• 1 teaspoon of minced garlic
• 1 tablespoon of grated peeled fresh ginger
• 3 tablespoons flour
• 14 teaspoon salt
• 1 egg, lightly beaten
• 1 tablespoon canola oil
• 2 tablespoons low sodium soy sauce
• 1 12 tablespoons water
• 12 teaspoon minced garlic
• 12 teaspoon grated peeled fresh ginger
• 12 teaspoon rice wine vinegar

1. In a large bowl, combine carrot, green onion, garlic and ginger.
2. Sprinkle flour and salt over the carrot mixture; stir to combine.
3. Pour egg over the carrot mixture and stir to blend.
4. Heat 1 1/2 teaspoons of oil in a non-stick skillet coated with cooking spray over low heat.
5. Using about 1/4 cup of batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter.
6. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through.
7. Transfer to a plate, keep warm.
8. Heat remaining oil in pan, repeat procedure with remaining batter.
9. Makes 8.
10. Serve with a dipping sauce made by combining soy sauce, rice vinegar, water, honey, minced garlic, and grated ginger.

carrots, green onion, garlic, fresh ginger, flour, salt, egg, canola oil, soy sauce, water, garlic, fresh ginger, rice wine vinegar

Taken from www.food.com/recipe/ginger-carrot-pancakes-276358 (may not work)