Beetroot Pancakes

We grew a lot of beetroot in the garden. Everyone knows jam and beetroot salad, we have enough of it, but what to do with the surplus?

I had made potato and zucchini pancakes before, so thought that there was nothing stopping me from making beetroot pancakes.

Raw materials:

 8 x fresh beetroot (approx. 1kg)

4 medium potatoes (approx. 320 g)

2 eggs (for vegan instead of egg 1 avocado or 5 tablespoons of peanut butter)

6-8 spoons of plain flour (80 g)

1 heaping teaspoon of marjoram (10 g)

1 level teaspoon of ground cumin (5 g)

2 cloves of garlic (10 g)

Vegetable oil for frying (approx. 150 ml)

Clean the beets and do the same with the potatoes. Grate the beets and potatoes on a fine grater

Add the crushed garlic and spices to the grated vegetables, stir and mix in the egg as well. Finally, dust with flour and gently fold it into the mixture. Don't forget to add salt. Use the flour wisely - i.e. add it gently so that the mixture is still loose and not like concrete. If there is still a lot of liquid in the mixture, then of course add more dust.

Fry individual patties on both sides in a sufficient amount of oil. The color insidiousness of beets won't show you exactly when they are, so watch out for the brown edges.

What is enough oil?

Either choose the light method, where you only lightly coat the pan with oil so that the beets are not so soaked. It is certainly a way that is kinder to our health.

Or, on the contrary, add enough oil so that the turnips are sufficiently immersed in it. This means approx. 1-2 cm from the bottom of the pan. Although it won't be as healthy, paradoxically, they won't absorb as much fat as if you fried them on a decent layer. You can then put the fried turnips on paper towels, which will also absorb some of the grease.

Fry and enjoy! If it seems plain to you, try adding natural cheese, vegetable chutney, or vegan sour cream, which goes very well with beetroot.

Enjoy your meal

  TOM