Potato pancakes with spiced beetroot
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Easy
- March 2009

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Serves 4-6
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Takes 30 minutes to make and 20 minutes to cook
Try this alternative pancake recipe made with potatoes and served with spiced beetroot.
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Freezable
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Vegetarian recipes
- Calories
- 638kcals
- Fat
- 37.6g (13.4g saturated)
- Protein
- 15.2g
- Carbohydrates
- 63.7g (26.5g sugars)
- Salt
- 1g
For 6 servings
Ingredients
For the pancakes
- 700g floury potatoes
- 125g self-raising flour
- 1 tsp baking powder
- 400ml milk
- 4 large free-range eggs
- Vegetable oil, for frying
For the filling
- 500g cooked beetroot (the non- pickled, vacuum-packed variety is fine)
- 2 tbsp vegetable oil
- 50g butter
- 125g honey
- 3 tbsp red wine vinegar
- Pinch of ground nutmeg
- Big handful baby spinach
- 1 tbsp pine nuts, toasted
- Crème fraîche, to serve
Method
- For the pancakes, cook the potatoes in their skins in a pan of boiling water, until tender. Drain and, when cool enough to handle, peel and pass through a potato ricer (or sieve) into a bowl. Add the flour and baking powder and season well. Add the milk, a little at a time, stirring to combine, then whisk in the eggs to make a thick batter.
- Heat some oil in a 20cm frying pan over a medium-high heat and spoon in 2 large, heaped spoonfuls of the batter. Tilt the pan to spread the mixture over the pan. Cook for about 1 minute, or until the mixture bubbles up, then turn the pancake and cook for a further minute on the other side.
- Remove from the pan and keep warm while cooking the rest of the pancakes, lightly greasing the pan with a little oil between each one.
- For the filling, cut the beetroot into wedges. Heat the oil and butter in a pan until the butter begins to foam, then add the beetroot. Cook without stirring for 2 minutes, then toss the beetroot in the butter and oil.
- Add the honey and stir to coat the beetroot. Add the vinegar, nutmeg and seasoning, and cook for a couple of minutes, then stir in the spinach and pine nuts. Spoon some filling on to each pancake, finish with a dollop of crème fraîche and fold over. Serve with a little bowl of crème fraîche
delicious. tips
To freeze: Layer the cooked pancakes between sheets of baking paper, wrap well and freeze for up to 3 months. Defrost at room temperature before gently warming through.
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