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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)
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