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Beetroot and potato cakes with sour cream dip

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Ingredients for 2 servings:

  • 230 g beetroot cooked in foil
  • 150 g potatoes
  • 1 egg yolk
  • 1 tbsp flour
  • 1 tsp horseradish from the jar
  • 50 g Brie(s)
  • Salt
  • Pepper, black from the mill
  • Fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

makes 8 small cakes

Coarsely grate the beetroot and peeled potatoes and place them in a bowl. Add the egg yolk, flour, horseradish, salt, and pepper and mix well. Knead in the soft Brie with a fork and season to taste. Heat a little fat in a pan over medium heat. Place small cakes in the pan with a tablespoon, flatten slightly with a spoon, and bake. Remove the finished cakes from the pan and place them on a double sheet of kitchen paper to degrease. Finely chop a few chives and toss with 4 tablespoons of sour cream. Arrange the cakes on plates, add a tablespoon of sour cream to the right and left, garnish, and serve. 360 kcal per serving

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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