Shredded Root Vegetable Pancakes

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I'm always on the lookout on how to use my CSA vegetables.  I saw this recipe on EatingWell.  I would make the pancakes again but I would pay more attention to the directions.  The recipe said to bake the pancakes in the oven for 15 minutes.  I didn't do that and the pancakes were a bit on the crunchy side.  However, they would be worth making again because the flavor is good.  I even used a black radish that was lurking in my vegetable draw.  We got a couple of the radishes in an early CSA box.  I was hoping they would just disappear.  These pancakes were a great place to use one of them.  You would never know it was in the pancakes. 

1-2 large eggs, lightly beaten
1/4 cup whole-wheat flour
3 tablespoons chopped scallions
1 tablespoon chopped fresh dill, or 1 teaspoon dried (I didn't have any fresh dill but would recommend using it if you have it available--the dry didn't have much flavor)
1 tablespoon prepared horseradish
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups assorted root vegetables, peeled (about 1 1/2 pounds) and shredded *
2 slices cooked bacon, crumbled (optional) I did add the bacon
Oil--I used sunflower seed oil 
Reduced-fat sour cream for garnish

* I used a large chiogga beet, a black radish and shredded carrots,  You could also use potatoes, turnips, parsnips, or whatever root vegetables you happen to have.

Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
Brush a pancake griddle with oil. Place about 1/4 cup vegetable mixture on the griddle  and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.

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