Placki (Potato Pancakes) with Beetroot Dip
Serves 2
Time 30 minutes
Ingredients
5 white potatoes, grated and excess water drained
3 eggs
2 tbsp sour cream
4 tbsp plain flour
Salt & pepper
1 tbsp extra virgin olive oil
Beetroot Dip
4 cooked beetroots, peeled and grated
1 nugget fresh horseradish root, peeled and grated
2 tbsp apple cider vinegar
Salt & pepper
1 tbsp lemon juice
To serve
½ bunch chives, chopped
Method
In a large bowl mix potatoes, eggs, sour cream, flour, salt and pepper.
Add oil to a large frying pan on high heat, spoon 2-3 tbsps of potato mixture into the pan and flatten with a spatula.
Fry on both sides till golden brown. Drain on a paper towel.
For the beetroot dip add all ingredients to a food processor and blitz.
Sprinkle with chives to serve.