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Beetroot Pancakes with Herbs and Cheese

Ingredients | Serves 2 | Cook 20 Mins

  • 1 kg beetroot
  • Salt
  • 2 large eggs
  • 1/4 cup crumbled feta
  • 1/4 cup dry breadcrumbs
  • 1 cup plain flour
  • 1 bunch spring onions, slivered or regular onion
  • 2 cloves garlic, minced
  • Large handful chopped fresh parsley
  • 3 tablespoons fresh mint (or 1 tablespoon other fresh herbs, chives, etc)
  • Olive oil


  • Grate peeled beetroot in large hole grater, and sprinkle with salt. Let sit while you prepare the other ingredients. 
  • Mix all other ingredients aside from oil in a bowl.
  • Quickly rinse salt off beetroot; squeeze dry. Mix into batter.
  • Heat olive oil (approx 2 tablespoons) in frying pan over medium heat.
  • Drop in batter by the 1/4 cup and spread out. Fry until bottom of pancake is golden brown.
  • Flip over and repeat on other side.
  • If you are serving a crowd, keep cooked pancakes warm in very cool oven – gas mark 1 or 2

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