Time: 40 min.
Complexity: easily
Servings: 6 - 8

Potato pancakes with beets - a detailed recipe.

Ingredients:

• 600 g of potatoes
• 1 medium beetroot
• 1 small onion
• 1 large egg, lightly beaten
• 1/3 cup wheat flour
• 2 tablespoons chopped parsley
• Vegetable oil, for frying
• Chopped green onions, sour cream and/or salmon caviar for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beet, potato, parsley

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Preparation:

Step 1
• Preheat oven to 120°C.
  
  Place a wire rack over a baking sheet. Peel and rinse the potatoes, then coarsely grate them into a colander set over a large bowl. Grate the onion into the colander; sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. Squeeze the potato mixture with your hands, squeezing out as much liquid as possible, and transfer the mixture to a paper towel. Wipe the bowl dry. Pat the potato mixture dry with paper towels and return it to the dry bowl.
Step 2
• Peel the beets and grate them coarsely; add them to the bowl with the potato mixture. Add the egg, flour, and parsley and mix. Take a tablespoon of the potato mixture and form into patties (about 24); transfer to a large plate.
  
  Heat oil in a large skillet over medium heat. Fry the pancakes until browned and crispy, 3 to 4 minutes per side. Transfer the pancakes to the prepared baking sheet, sprinkle with salt, and keep warm in the oven.

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