Beet and Mixed Potato Cakes recipe

Potato cakes are a favorite in English cuisine, and here they get kicked up with a flavor and color boost. Grated beets and sweet potatoes add marvelous hues of orange and red plus a healthy boost of fiber and nutrients. These can be served for breakfast or as a delicate appetizer for entertaining.


1 beet, peeled, shredded (about 1 cup)
1 sweet potato, peeled, shredded (about 1 cup)
1 potato, peeled, shredded (about 1 cup)
1/4 cup finely chopped parsley or cilantro
¼ cup flour
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 to 4 tablespoons olive oil, as needed
Sour cream, for serving
Chopped fresh chives, for serving


1. Place beets, sweet potatoes, and potatoes in a coriander over a sink. Squeeze out liquid with hands. Transfer to a large bowl.

2. Add herbs, flour, egg, salt, and pepper; mix to combine. Using about ¼ cup at a time, form into flattened potato cakes, about 2-inches wide and ¼-inch thick.

3. Heat 2 tablespoons oil in a large skillet over medium. Ass cakes, a few at a time, to skillet, and cook until lightly browned on each side, about 4 to 5 minutes total. Repeat with remaining cakes, adding more oil as needed.

4. To serve, spoon a dollop of sour cream over cakes and garnish with fresh chives.

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Published by Starsol