Pancakes with Red Fish and Beetroot Served with Horseradish Yogurt
Breakfasts • Author's
Description
Recipes from the book by Anna Smith, 'Eat Deliciously. Live Long. Be Happy!'. 'The sweetness of beetroot, the saltiness of the fish, the neutral flavor of the chickpea base, and the spicy horseradish create a winning combination. It's easy to see for yourself — just make these pancakes.'
Ingredients
- Chickpea 15 oz
- Beetroot 20 oz
- Lemon-Pepper Mix 0 oz
- Scallions 0 oz
- Chicken Egg 1 piece
- Instant Oatmeal 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Cold-smoked trout 5 oz
- Olive Oil to taste
- Natural Yogurt 5 oz
- Grated Ginger Root 2 spoons
- Citrus Zest Mix 0 oz
Step-by-Step Guide
Step 1
Mash the cooked chickpeas.
Step 2
Peel the beetroot and grate it using a coarse grater.
Step 3
Remove the leaves from the thyme sprigs and finely chop the onion.
Step 4
Finely chop the trout.
Step 5
In a large bowl, combine chickpeas, beetroot, thyme, green onions, egg, rolled oats, salt, pepper, and trout. Shape the mixture into small, thin patties. Fry them in olive oil over medium heat for 3–5 minutes on each side, depending on thickness, until a crust forms.
Step 6
For the sauce, combine all the ingredients in a small bowl. Finely chop the zest and add it to the sauce.
Step 7
You can serve the pancakes with corn salad and a wedge of lemon.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!