Potato Pancakes Filled With Spiced Beetroot

This recipe works in combination with: Broccoli & Blue Cheese Penne, Herb Stuffed Portabello Mushrooms with Garlic Mash, Tandoori Spiced Vegetable Skewers. This recipe features in these meal plans: Superfoods.

Spiced beetroot in potato pancakes with natural yogurt and rocket leaves. Beetroot is a virtually fat-free source of many valuable micro-nutrients.


  • 75g of natural yogurt
  • 5 medium new potatoes (approx 70g each), peeled and diced
  • 70g of wild rocket leaves
  • 250g of cooked fresh beetroot, cut into 1cm cubes
  • 1/2 medium lemon, juiced
  • 2 tbsp pine nuts, chopped
  • 3 free range medium eggs
  • 1 tsp caraway seeds
  • 3 tbsp olive oil
  • 1 tbsp raisins
  • 250ml of milk
  • 5 tbsp plain white flour
  • 1 tbsp butter
  • 1 clove of garlic, finely chopped
  • 1/4 tsp baking powder
  • 1 tbsp balsamic vinegar
  • 3 tsp vegetable oil
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Oven temp: 180c
  • Price per person: £2.94
  • Store cupboard: Cook's
  • Calories per serving: 1088
  • 5-a-day per serving: 2
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Spiced Beetroot Pancakes photo

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  1. Preheat the oven. Place the beetroot, caraway seeds, pine nuts and garlic in a roasting tray and pour on the lemon juice, balsamic vinegar and olive oil. Transfer to the oven and cook for 25 minutes. Add the raisins and continue to cook for 5 minutes.
  2. For the pancake batter, boil the potatoes in lightly salted boiling water for 8-10 minutes, or until tender.
  3. Meanwhile, separate one of the eggs and whisk the egg white until stiff. Beat the yolk with the remaining two eggs. Set aside.
  4. Drain the potatoes and mash with the butter until smooth. Add the milk a little at a time and continue to stir. Whisk in the flour, egg white, beaten eggs and baking powder. Season generously with salt and pepper.
  5. Heat 1/2 tsp vegetable oil in a frying pan over a high heat and evenly pour in one-sixth of the batter. Cook for 1 minute, or until lightly browned on the bottom. Turn over and cook for another minute. Remove from the pan and keep warm. Repeat the process for the remaining 5 pancakes.
  6. Divide the spiced beetroot and yogurt between the pancakes and top each with rocket leaves. Roll the pancakes around the filling and serve three pancakes per person. Garnish with any remaining rocket leaves.

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