Potato Pancakes with Beetroot and Dill

Servings: Makes: 6

Nutritional Information:

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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