Root Veggie Latkes

I've been tinkering with this recipe to find the right combo, and I think I finally got it. The recipe for "Root Veggie Cakes" comes from the Paleo Comfort Foods blog, but I found it not quite right - at least using the coconut flour I had. So I've changed it up a bit to be less cakey and more latke-y, which seems especially fitting as we approach the end of Hanuukah. These are pretty with all the bright colors, and would be great as a platform for eggs benedict. I found them tasty with a sauce of mayo mixed with horseradish. AND these are my garden beets and carrots!?! 

Root Veggie Latkes (makes 4-5 latkes)
1 cup shredded carrots
1 cup shredded parsnips
1/2 cup shredded beets
1 small onion
1 T prepared horseradish (opt)
1 egg
2 T coconut flour
1/2 tsp salt
1 tsp black pepper
coconut oil/lard/fat

1. Combine shredded carrots, parsnips and beets in a bowl and set aside.
2. In a food processor, pulse chopped onion until minced. Add egg, horseradish and salt and pulse again to combine. Add coconut flour and pulse to mix until mixture becomes a thick batter. Add batter to shredded root veggies and mix together. The mixture should be slightly wet and able to stick together. Because brands of coconut flour vary so widely, if your mixture is really wet (or soupy) add another Tablespoon of coconut flour.
3. Heat 1-2 T of fat in a skillet. Form about 1/4 c of mixture into a ball, and place in hot oil for each latke. Press flat with your hands or spatula and cook on medium heat for 4-5 minutes on each side. You want the veggies to cook and the outside to become crisp.
4. Serve immediately (or keep warm in the oven).