Tasty Bramley Apple and Beetroot Potato Cakes

Bramley Apple and Beetroot Potato Cakes with Dill Yoghurt

Ingredients Instructions
  • For the potato cakes: 2 large potatoes, peeled
  • 1 beetroot, peeled and coarsely grated
  • 1 Bramley apple, peeled, cored and coarsely grated
  • 40g parmesan, finely grated
  • 2 tsp fresh thyme leaves
  • 2 tsp onion granules
  • 2 tsp onion granules
  • 3 tbsp gluten-free flour (such as quinoa flour)
  • 2 tbsp olive oil, plus extra for greasing
  • Salt and pepper
  • For the dill yoghurt: 170g Greek yoghurt or coconut yoghurt
  • ½ clove garlic, crushed
  • Small bunch of dill, finely chopped
  • Salt and pepper
  • Squeeze of lemon juice to taste
  • Preheat the oven to 180°C
  • Cook the potatoes whole in a pan of boiling water for 10 minutes. Drain and leave to cool a little
  • Grate the potatoes into a mixing bowl and add the remaining potato cake ingredients, season with salt and pepper
  • Line two baking trays with parchment and drizzle each with a little oil. Make 12 small balls of the potato cake mixture, place in the oven and cook for 20-30 minutes. Half way through cooking time, squash each mound down into a flat disk and flip
  • Mix together the dill yoghurt ingredients and season to taste with salt and pepper and a little extra lemon juice if needed.
  • Freeze for a simple snack throughout the week, or serve with a poached egg or some flaked smoked mackerel for a delicious weekend brunch

Recipe © British Apples and Pears | https://www.britishapplesandpears.co.uk/recipes/