A bright and unusual version of potato pancakes is obtained by adding little boiled beets and fresh herbs to the potatoes! Beets successfully set off the starchy taste of potatoes, give potato pancakes an interesting taste and a colorful look. Simple, original, and delicious. Try it!
Place the beets in a saucepan, cover with cold water, and put on high heat. Bring to a boil, reduce heat to medium and cook the beets for about 50-60 minutes, until tender. Then drain the broth, pour cold water over the beets and leave for about 10 minutes. Repeat the process several times to cool the beets completely.
Peel the potatoes and grate them on a fine grater. Peel the cooled beets and grate them on a fine grater. Rinse the dull, dry, and chop finely with a knife.
Combine chopped potatoes, beets, and greens in a deep bowl. Add the egg and mix well.
Add flour, salt, and black pepper. Mix everything thoroughly again.
The dough for pancakes with beets will turn out to be quite thick. Add to it, stirring each time, 1 tablespoon. a spoon of water until the dough becomes similar in consistency to thick sour cream and flows down from the spoon in a thick stream.
Since vegetables also provide juice, I needed about 60 ml of water. This amount may vary slightly depending on the juiciness of the vegetables.
In a skillet over medium heat, heat about 1-2 tablespoon. tablespoons of vegetable oil. Spoon the dough in 1 tablespoon portions. spoon at a short distance from each other, forming small pancakes. By thinning the dough layer, you can get crispy fried pancakes. Pouring the dough with a slightly thicker layer (about 7-10 mm) – a little less “crunch” and more tender filling.
Fry the pancakes over medium heat for about 3-5 minutes on each side, until golden brown.
You can spread the fried potato pancakes on a paper towel to absorb excess oil. Repeat the frying process with the remaining dough, adding vegetable oil to the pan as needed.
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