Beetroot Rosti Recipe
Total Time: 25 minutes
Cuisine: European
Ingredients:
- salt
- spring onion greens
- dill leaves
- eggs
- sour
- butter oil
- potato (aloo)
- black pepper powder
- beetroot
- wheat flour maida
Instructions:
- To begin making Beetroot Rosti recipe, first parboil the potato by drop it in boiling water for about 7-8 minutes
- The cooking time may change depending on the quality of potato
- If should be firm but partially cooked
- Once done, mix the grated beetroot and potatoes in a mixing bowl
- Add egg, salt, pepper, dill, and flour
- Mix well
- Adjust the amount of flour if you think the mixture is too wet
- Heat butter or oil in a non-stick pan
- Place the beetroot mixture in the pan and pat evenly to make a large pancake
- Cook till the bottom is crisp and starts browning
- Invert a large plate over the pan
- Carefully flip r?sti onto the plate
- Drizzle some more butter to the pan
- Slide r?sti back in the pan cooked side up and cook till the bottom crisps up
- You can alternatively make small patty/fritter shaped mini rostis
- Divide the mixture into small patties and cook on both sides till crisp and done
- Serve Beetroot Rosti recipe with sour cream, garnished with dill leaves and onion greens, along with Mixed Fruit and Vegetable Juice Recipe