Crispy Potato Pancakes With Beetroot And Horseradish Cream

Crispy Potato Pancakes With Beetroot And Horseradish Cream

Crispy Potato Pancakes With Beetroot And Horseradish Cream

By Donna Hay
Serves 6

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Details
  • Servings:   6
  • Calories:   155
  • Protein:   3g
  •  
  • Fiber:   2g
  • Sugar:   3g
  • Carb Total:   11g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   11g
  •  
  • Dish:   pancake
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Cuisine
  • american
Comments
Ingredients
  • 300 g sebago (starchy) potatoes peeled
  • 1 egg
  • 40 g butter, melted
  • sea salt and cracked black pepper
  • ½ cup (120g) sour cream
  • 1 tablespoon store-bought horesradish cream
  • 100 g canned baby beetroot, drained and sliced
  • ½ cup chervil leaves, to serve
Instructions

Crispy Potato Pancakes With Beetroot And Horseradish Cream serves 6 original recipe by Donna Hay.

View original preparation instructions

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