Are you a beet lover? If so, try these delicious Beet Potato Patties! They’re a cross between pancakes and donuts, but made with beets and potatoes.
Beets alone can be on the bitter side. Great for those who love nothing more than the sizzling sound of a strong turnip, but for the rest of us? Enter the potato.
When you boil and mash beets along with potatoes, then fry them in a hearty patty, you transform that bitter root into something wonderful!
Beet and potato patties
ingredients
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1/2 lb beetspeeled and cut into 1/4-inch cubes (about 1 1/3 cups)
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6 ounces Potatopeeled and cut into 1/2-inch cubes (approx 1 Cup)
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2 1/2 tablespoon spring onion greenthinly sliced
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1 eggbeaten easily
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1/4 Cup all purpose flour
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Extra virgin olive oilcanola oil or peanut oil
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salt and pepper
method
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Cook chopped beets and potatoes in boiling water:
In a large saucepan of boiling salted water, cook the diced beets and potatoes for 15 to 17 minutes, or until tender, and drain.
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Mash beets and potatoes:
In a bowl, mash the cooked beets and potatoes with a fork, and stir in the spring onions, egg, flour, and salt and pepper to taste.
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Fry meatballs:
Coat the bottom of a large, heavy-bottomed skillet with about 1/4-inch of the oil. Heat the pan over medium-high heat until the top of the oil begins to shimmer, but not smoke.
Scoop 1/4-cup mounds of beet and potato batter into skillet and press into 1/2-inch-thick patties with the back of a spatula.
Fry the patties until golden brown, turning once, about 4 minutes on each side. Transfer the patties to paper towels to drain excess oil.
Recipe adapted from Gourmet Magazine, January 1985.
| nutritional information (per serving) | |
|---|---|
| 86 | calories |
| 3g | Fat |
| 12g | carbohydrates |
| 3g | protein |
