Categories: Breakfast Lunch Main Meals Recipes
These Potato Pancakes with Beetroot and Dill are Scandanavian inspired. The combination of earthy, sweet beets and light fragrant dill, make these pancakes an unusual but tasty breakfast option. Try serving them with cooked tomatoes and baked beans!
Per serving (198g)
Calories 336, Fat 15g, Saturates 5.5g, Sugars 4.6g, Salt 1.4g
Put the potato into a large bowl and add the butter and salt. Mix until fluffy and combined. Gradually add the flour, mixing as you go, until you have a ball of dough. Knead for a few minutes if the texture is at all crumbly.
Heat a small frying pan over a medium heat and brush with a smear of oil. Divide the dough into six and roll out into pancake shapes on a lightly floured surface.
Place the pancakes one-by-one in the pan and cook until lightly golden on one side. Flip over and repeat on the other side. Remove from the pan and wrap in a clean tea towel to keep warm while you make the rest.
Serve the pancakes warm, filled with cream cheese, beetroot chunks and dill. Finish with plenty of cracked black pepper.
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