Beetroot pancakes with herbs and cheese
Monday, 29th January 2018 by Chen
beetroot pancakes

Yields 6-8 small starter size servings, or enough for 2 hungry adults with salad for dinner. Serve with a generous dollop of sour cream or creme fraiche, with some mixed chopped herbs stirred through.


1 kg beetroot


2 large eggs

1/4 cup crumbled feta

1/4 cup dry breadcrumbs

1 cup plain flour

1 bunch spring onions, slivered or regular onion

2 cloves garlic, minced 

Large handful chopped fresh parsley

3 tablespoons fresh mint (or 1 tablespoon other fresh herbs, chives, etc)

Olive oil


Grate peeled beetroot in large hole grater, and sprinkle with salt. Let sit while you prepare the other ingredients.

Mix all other ingredients aside from oil in a bowl.

Quickly rinse salt off beetroot; squeeze dry. Mix into batter.

Heat olive oil (approx 2 tablespoons) in frying pan over medium heat.

Drop in batter by the 1/4 cup and spread out. Fry until bottom of pancake is golden brown.

Flip over and repeat on other side.

If you are serving a crowd, keep cooked pancakes warm in very cool oven - gas mark 1 or 2