potato cakes w/ beetroot two ways

Potato Cakes w/ Beetroot Two Ways

I created a recipe contribution to the #CookForUkraine campaign. 

This is not completely true to any Ukrainian recipe but I wanted to put my creative twist on the potato cakes and use other ingredients they use. Instead of borscht I used beetroot in two different ways, a beetroot tartare and a yoghurt dip. It's a fantastic combo that makes a perfect brunch or lunch. Super simple using wholefoods and herbs. 

I put my heart and soul into this little dish thinking of the Ukrainian people. So please give it a try, tag me and donate to the #CookForUkraine campaign. Donate Here

Sending peace to all.

Serves 2

INGREDIENTS

700g white potato (grated)

1 white onion (grated)

Few sprigs fresh coriander

Few sprigs fresh parsley

1 cup gluten free flour

Pinch sea salt 

Punch cracked black pepper

2 tablespoons coconut oil

1 garlic clove 

1 teaspoon fennel seeds 

BEETROOT YOGURT 

1 medium sized cooked beetroot (finely chopped)

1 small garlic clove (mashed)

1/2 juice of a lemon

1 tablespoon finely chopped parsley 

2 heaped tablespoons coconut yogurt

Sea salt 

BEETROOT TARTARE

• 1 medium sized cooked beetroot (finely chopped)

• 1 small garlic clove (mashed)

• 1/2 juice of a lemon

• 1 tablespoon extra virgin olive oil

• 1 tablespoon finely chopped parsley 

• sea salt 

METHOD

Grate the potato and onion. Put the potato and onion in the centre of a tea towel and twist the tea towel holding the top and the bottom to make a ball shape in the bottom. 

Squeeze and twist the ball to squeeze out all of the water from the veggies. 

Really put some effort into this, the less liquid the better. Add grated veggies to a bowl with finely chopped herbs, gluten-free flour and salt and pepper. Give it a good mix so it combines. Let it sit for a few minutes. The salt will help release a tiny bit of moisture which will help form your potato cakes.

Make 10 large golf ball size balls. Really squeeze the mixture together. Then flatten and form into a circle. Melt coconut oil in a medium high pan, add garlic and fennel seeds to add aromatics and flavour. Add potato cakes to the pan and let them get golden before flipping. Keep flipping every few minutes so you get a golden colour all over. 

Cook them for about 10 minutes. 

OVEN COOKING 

Alternatively you can cook these in the oven and they come out perfectly. Preheat an oven to 200C. Get a baking tray with parchment paper add 1 tablespoon coconut oil, 1 garlic clove and 1 teaspoon fennel seeds. Put in the oven until coconut oil has melted. Then coat each potato cake in the melted coconut oil and put back into the oven and cook until golden. Usually about 20 minutes. Make sure you check half way. 

TIP 

To make it easier you can prepare the ingredients for both the yogurt and tartare in one bowl and then split the mixture before adding the other ingredients to each dish. 

Finely chop all of the beetroot and add to a bowl along with two mashed garlic cloves, finely chopped parsley, lemon juice and salt and pepper. Give it a good mix to combine to flavours. Split the mixture into two bowls. For the beetroot yogurt simply add in coconut yogurt and give it a mix. For the tartare add extra virgin olive oil and give it a good mix. 

When your potato cakes are done, serve onto a nice plate and garnish with the yogurt and then spoon over the tartare. I added a nice fennel, apple and blood orange salad. Will work perfectly with a fried egg, or some smoked fish.