BEETROOT AND POTATO CAKES WITH ANCHOVIES
Serves :
7
Preparation Time :
Cooking Time :
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”
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Posted Tuesday, February 7, 2023 at 7:50:22 PM