Pancakes with Red Fish and Beetroot Served with Horseradish Yogurt
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
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 - 14.1 oz
- Beetroot - 17.6 oz
- Lemon-Pepper Mix - 1.1 oz
- Scallions - 0.5 oz
- Chicken Egg - 1 piece
- Instant Oatmeal - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Cold-smoked trout - 7.1 oz
- Olive Oil - to taste
- Natural Yogurt - 7.1 oz
- Grated Ginger Root - 2 spoons
- Citrus Zest Mix - 0.1 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 Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.