Vegetable Pancakes

This recipe is so flexible.  You can use any kind of greens you have on hand and it was originally for cabbage.  Soooo good!  I like to shred the veggies ahead of time and keep in the fridge.  Then right before eating, mix in the other stuff and fry.  Definitely check out the sauce, too!

8 cups shredded greens (beet greens, kale, pac choi)
½-1 cup grated roots (salad turnips, carrots, etc.)
3-4 scallions, thinly sliced at an angle
6 eggs, beaten
½ cup flour
cooking oil
Salt to taste

Toss veggies, salt, and flour.  Stir in egg.  Heat oil in skillet on medium-high.  Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through.  Serve hot with this sauce: