Beetroot Pancakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 500 g beetroot
- 1 cup flour
- 200 g cheese (Gouda or Edam), rated
- 2 tablespoon mustard, medium hot
- 2 tablespoon horseradish
- 2 egg (s)
- 1 pinch (s) nutmeg
- 1 pinch (s) sugar
- Salt and pepper from the mill
- Clarified butter for frying
- Herbal quark or chives dip
- possibly breadcrumbs
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and beetroot and grate them in a bowl, squeeze them out well and mix with the flour. Add the grated cheese, mustard, horseradish and eggs, mix everything together well, season well with salt, pepper, nutmeg and sugar. If the mixture is too runny, stir in a few breadcrumbs.
- Heat the clarified butter in a pan, add the buffer mixture to the fat, tablespoon at a time, press lightly and fry until golden on both sides. The vegetable buffer is served with herb quark or chives dip.
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