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Saturday, December 15, 2012,1:26 AM by
D.Sumithra

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BEETROOT AND POTATO CAKES WITH ANCHOVIES

Serves :
7

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Coarsely grate the beetroot and potatoes. Tip them out on to several thicknesses of kitchen paper.
  • Cover with more kitchen paper and press down to remove as much moisture as possible.
  • Turn into a bowl, add the ginger and plenty of salt and mix well.
  • Generously brush a baking sheet with a little of the oil.
  • Take heaped dessertspoonfuls of the mixture, pat them into flat cakes and space slightly apart on the baking sheet.
  • Brush the cakes with the remaining oil and bake in a preheated oven for 15 minutes.
  • Turn them over with a palette knife and cook for a further 5 minutes.
  • Leave the cakes to cool slightly on the baking sheet.
  • Top with spoonfuls of creme fraiche and an anchovy fillet.
  • Serve garnished with sprigs of fennel or dill.

INGREDIENTS

  • 300 grams raw beetroot
  • 500 grams waxy potatoes
  • 50 grams fresh root ginger, peeled and grated
  • 4 tablespoons Cooking oil
  • 250 grams creme fraiche
  • 20 marinated anchovy fillets
  • Salt
  • Sprigs of fennel or dill, to garnish

5 comments for “Beetroot and Potato Cakes with Anchovies”

  • Posted Saturday, February 11, 2023 at 7:25:30 PM

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