This year it is the first time we grow beetroot in our garden. Growing beetroot is the first time, eating beetroot is also the first time. We are growing heirloom mixed beetroot seeds, so I am not sure which variety we are harvesting at the moment. We have already become a fan of beetroot and we be sowing some seeds again this coming spring. Apart from steaming or roasting beetroot, we wanted to try a different way to enjoy it.
I got this beetroot patties idea from Anja Hill's The Food and Cooking of Finland recipe book that I borrowed from our local library. There are many interesting recipes to try from this book.Ingredients (serves 4)
2 cooked beetroots (beets)
1 egg beaten
100grams (2cups) fine fresh breadcrumbs
vegetable oil, for shallow frying
salt and ground black pepper
Peel the outer skin from the cooked beetroot using a sharp knife, then cut the flesh into 1cm slices.
Break the egg on a plate and beat lightly. Spread the breadcrumbs on a separate plate and season with salt and pepper. Dip the beetroot slices in the egg and then the breadcrumbs, to coat both sides.
Heat the oil in a large frying pan, add the coated beetroot and fry for about 5 minutes, turning once, until golden brown on both sides, Drain on kitchen paper and serve hot.
In Finland, these delicious patties can be served with a dollop of sour cream as an appetizer or alongside grilled meat or fish to provide a different texture and flavour. They are also often served in conjunction with fried onion. These beetroot patties remind me of sweet potato fritters I usually have for tea snack back in Malaysia. My little brother is visiting me at the moment, it was his first taste of beetroot and he likes it very much.