To create a delicious recipe for beet and potato patties, start by finely chopping the onion. The easiest way to achieve a fine texture is to use a food processor, which will minimize preparation time. Once the onion is ready, drain the beetroot. It is important to pay special attention to this step, especially if the beetroot is roasted, as it contains a lot of water that could make the final mixture too wet.
In a large bowl, combine the drained beetroot with the cooled boiled potato, which has been mashed to a smooth puree. Add the chopped onion, as well as the other necessary ingredients such as salt, pepper, chopped fresh herbs (such as dill or parsley), and optionally, some spices to add extra flavor. Mix all the ingredients well until you obtain a uniform mixture. Ideally, the mixture should be a little firmer so that you can shape the patties without difficulty.
Once you have a homogeneous dough, start forming the patties. You can opt for flat-shaped patties, which will fry evenly. Once formed, roll the patties on both sides in semolina or cornmeal, depending on your preferences. This will add a delicious crispy layer on the outside.
Heat a pan with a little oil, and when it is well heated, add the patties. Fry them until they become golden and crispy, being careful to turn them on both sides to ensure they are cooked evenly. Once the patties are ready, remove them onto a paper towel to absorb any excess oil.
These beet and potato patties are ideal not only as a snack but also as a main dish. You can serve them in a bun, alongside a fresh salad or with flavored yogurt sauces. The flavors blend perfectly, and the texture is one that will delight any foodie. Enjoy your meal!
In a large bowl, combine the drained beetroot with the cooled boiled potato, which has been mashed to a smooth puree. Add the chopped onion, as well as the other necessary ingredients such as salt, pepper, chopped fresh herbs (such as dill or parsley), and optionally, some spices to add extra flavor. Mix all the ingredients well until you obtain a uniform mixture. Ideally, the mixture should be a little firmer so that you can shape the patties without difficulty.
Once you have a homogeneous dough, start forming the patties. You can opt for flat-shaped patties, which will fry evenly. Once formed, roll the patties on both sides in semolina or cornmeal, depending on your preferences. This will add a delicious crispy layer on the outside.
Heat a pan with a little oil, and when it is well heated, add the patties. Fry them until they become golden and crispy, being careful to turn them on both sides to ensure they are cooked evenly. Once the patties are ready, remove them onto a paper towel to absorb any excess oil.
These beet and potato patties are ideal not only as a snack but also as a main dish. You can serve them in a bun, alongside a fresh salad or with flavored yogurt sauces. The flavors blend perfectly, and the texture is one that will delight any foodie. Enjoy your meal!
Ingredients
500 g roasted/boiled and peeled red beet * 500 g boiled potatoes (preferably with skin and peeled) breadcrumbs as needed (about 1/2 cup according to American measurements) 1/2 finely chopped onion 1 pinch of hot paprika (only if you like) 1 tablespoon of turmeric 1 pinch of freshly ground pepper 1/4 teaspoon ground coriander 1/4 teaspoon ground ginger 1/4 teaspoon curry 1 teaspoon ground cumin salt finely chopped green parsley leaves (originally coriander) oil for frying semolina or cornmeal (I used semolina)