Ingredients: 1 Beetroot – peeled and grated coarsely,1 Potato (Aloo) – parboiled,3 tablespoons Dill leaves – chopped (or any other herb of choice),1 Whole Egg – whisked,Salt – to taste,1 teaspoon Black pepper powder,3 tablespoon Whole Wheat Flour – or maida,4 tablespoons Butter – or oil as needed,4 tablespoons Sour cream – as required,Dill leaves – chopped,Spring Onion Greens – chopped
Time in minutes: 25 Servings: 4 Course: Brunch Diet: Vegetarian
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 rösti onto the plate. Drizzle some more butter to the pan.Slide rösti 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.