Beetroot and Potato Latkes
An easier (and slightly healthier) breakfast base, served with avocado, smoked salmon, and poached eggs.
- 1 cup strained and grated canned baby beetroot (about one can)
- 1/2 cup grated raw potato
- 2 eggs, beaten
- Salt and pepper, to taste
- 4 tbsp olive oil
Press grated beetroot and potato into a mesh strainer and remove as much liquid as possible. In a bowl, mix with eggs, and season with salt and pepper (and fresh herbs if you have them). Form into 4 patty’s, and pan fry in 4 tbsp of olive oil for about 5 minutes on each side on medium-high heat, until brown.