Page title and description

Vegetarian mains
Beetroot, potato and horseradish röstis
Cook's notes
Serving ideas Serve as a great substitute for your average side of potatoes; try them with a slice of roast beef or venison and some wilted kale. Top with smoked salmon, a dollop of crème fraîche and a handful of chopped green herbs. Use the same mix to make mini patties and serve as fancy hash browns with a full English breakfast. Crumble blue cheese on top, with a sparing drizzle of runny honey and a small pile of peppery watercress leaves. Top with wilted spinach or chard and a poached egg.Ingredients
- 2 large potatoes
- 1 large beetroot, peeled
- 1 small red onion
- 5cm piece horseradish, peeled or 1 tsp grated horseradish from a jar
- 1 large garlic clove
- small bunch fresh dill, roughly chopped
- small bunch fresh tarragon, roughly chopped
- small bunch fresh parsley, roughly chopped
- 1 tbsp plain flour (or rice flour to make it gluten free)
- sunflower oil
- salt and pepper

Method
Prep time:
10 min
PT10M
Cooking time:
50 min
PT50M
-
Step 1
Put the potatoes in a pan of cold salted water and slowly bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and leave the potatoes in the hot water for 15 minutes so that they are half cooked. Drain and peel. -
Step 2
Coarsely grate the potatoes, beetroot and onion into a large bowl. Finely grate the horseradish into the same bowl. Bash the garlic into a fine paste using a pestle and mortar, or crush in a garlic crusher, then add it to the bowl with the herbs. Season and sprinkle over the flour and mix well. -
Step 3
Preheat oven to 190°C/Gas 5. Shape the veg mix into four burger-sized patties. They should hold together well, but add a bit more flour if not. Heat a good slug of oil in a non-stick frying pan and fry the röstis until golden brown on each side (don't be tempted to flip them more than once or move them much). -
Step 4
Transfer to a baking tray and finish cooking in the oven for 15 minutes, until crisp and cooked through.