Beetroot Fritters

These beetroot fritters are not from an old Polish recipe.  I got the idea from making Polish potato pancakes and  carrot pancakes and seeing all the new season beetroot.

Ingredients

  • 250g cooked beetroots
  • 1 egg – beaten
  • 2 tablespoons of soured cream or creamed horseradish sauce*
  • 2 tablespoons of plain flour
  • Salt
  • Sunflower oil for frying

* If you have a little fresh grated horseradish that would be super.

Method

  • Grate the beetroots using a coarse grater.
  • Add the beaten egg and the soured cream or horseradish sauce and mix together.
  • Add the flour and mix thoroughly.
  • Heat the oil in a frying pan and use large tablespoonfuls of the mixture to make the fritters.
  • Fry them on both sides.
  • *
  • Keep them on a heat proof plate  in a low heat oven whilst you make the rest.

They can be served with many hot roast dinners or separately with a dollop of soured cream or creamed horseradish sauce.

 

 

Plates

  • Arc – Arcopal  – from the 1970s
  • Royal Bone China – The Poets’ Garden – Columbine & Sweet Amber