Makes 10 potato cakes, feeds 3-4 people
For the potato cakes
2 to 3 medium potatoes
1 shallot – finely diced
1/2 cup of flour
1/2 tsp baking powder
A pinch of salt
1 tbsp of olive oil + more for frying
2-3 beetroots – peeled and cut into whatever shape you like
1 radish – thinly sliced
1 garlic clove
1 tbsp of lemon juice
Hummus – I store bought this one, but here is a recipe for one if you’d like
Olive oil – on hand
Parsley and/or dill – to garnish
Preheat your oven to 200°C.
On a baking tray lined with baking paper, spread out your beetroot (I used a mix of red and orange beetroot, but this is totally not necessary), include your garlic clove and drizzle with olive oil. Put this in the oven and bake for 45ish minutes.
Grate the potatoes. In a colander, sat over a bowl, squeeeeeze the grated potatoes to extract as much water as possible. You’ll need to yield about 2 cups of grated potatoes (after squeeze). The bowl beneath the colander will catch the starchy water. After 10 minutes, the starch will have settled at the bottom of the bowl (we’ll call this: starchy goop). Keep the starchy goop, get rid of the water.
In a bowl, mix: potatoes, shallots, flour, baking powder, starchy goop (about 1 tbsp) and olive oil. Once well mixed, Use your hands to make little cakes and in a hot pan with a little olive oil, fry the cakes until they are cooked through and brown on both sides (about 10 minutes).
When your beetroot is ready (the corners of the beetroot have begun to brown and caramelise), remove from the oven.
Peel the garlic clove and smoosh it with a fork (it might have formed a skin, just get rid of it/eat it). Mix this together with the lemon juice, add a little salt, and toss your radish into it.
Serve all the elements together however you please. The flavours work wonderfully together and the contrast between all the textures is just excellent. It’s a root vegetable party!
I watched Claire from Bon Appétit trying to re-create foods on youtube while I cooked.