Winter potato pancakes with roasted beets, yogurt-horseradish sauce, and toasted sunflower seeds - photo 1
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Winter potato pancakes with roasted beets, yogurt-horseradish sauce, and toasted sunflower seeds

Snacks Vegetarian Dishes 90 min Medium 6 wyświetleń ~18.54 PLN - (0)
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Description

Warm, comforting snacks perfect for winter days: crispy potato pancakes served with caramelized, roasted beets and a fresh yogurt-horseradish sauce. The dish combines the potato flavor, the slightly sweet taste of beets, and the nutty undertone of roasted sunflower seeds. It can be served as a warm snack for a gathering with friends, an appetizer before dinner, or a hearty dinner. It looks impressive — the golden pancakes contrast with the deep red of the beets, while the white and green accents of the sauce and dill add freshness. Simple to prepare, yet striking and filling.

Ingredients (13)

Servings:
4
  • Potatoes 5.3 szt.
  • Beets 400 g
  • Onion 1 szt.
  • Egg 2 szt.
  • Wheat flour 100 g
  • Rapeseed oil 30 g
  • Natural yogurt 200 g
  • Grated horseradish (sweet-spicy) 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Feta cheese 150 g
  • Roasted sunflower seeds 50 g
  • Fresh dill 1.5 pęczki
💰 Szacowany koszt dania: ~18.54 PLN (4.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (top-bottom). Cut off the leaves from the beets and wash them thoroughly under running water. Dry them. Wrap each beet tightly in aluminum foil and place them on a baking sheet lined with parchment paper. Bake for 45–60 minutes (the time depends on the size of the beets). Check with a skewer: when the skewer goes into the beet smoothly without resistance, the beets are ready.

Ingredients: Beets
Use kitchen gloves when taking the beets out of the oven — they will be very hot. If the beets are smaller (about 100–150 g), reduce the time to 35–45 minutes. The foil retains moisture and enhances the flavor.
2

After baking, let the beets rest for 10 minutes to cool enough to handle. Remove the foil and peel the beets with your fingers or a knife — the skin should come off easily. Slice the beets into thin rounds or strips (about 2–3 mm) — this will create an elegant, soft layer to place on the cakes.

Ingredients: Beets
Use disposable gloves for peeling if you don't want your fingers to turn red. Slicing thinly will help with the consistency and even distribution of flavor.

Preparation of the potato mixture

3

Peel the potatoes and onion. Grate the potatoes on a coarse grater directly into a large bowl. Grate the onion on a fine grater into the same bowl. Mix immediately so that the onion releases its juice and combines with the potatoes.

Ingredients: Potatoes, Onion
Use a large bowl made of steel or glass — you need space to mix freely. If you have a mixer with a grater attachment, you can use it, but try not to chop the potatoes too finely — we want to keep the texture.
4

Transfer the grated potato and onion mixture to a clean, thick kitchen towel (muslin, linen towel) or a handkerchief and squeeze out as much liquid as possible. Hold it over a bowl — you can collect the starch that settles at the bottom. After squeezing, discard the drained liquid. Transfer the dry mixture back to a dry bowl.

Ingredients: Potatoes
This is a critical step — the better you drain, the crispier the pancakes will be. Squeeze firmly for about 1–2 minutes, until the cloth no longer releases liquid.
5

Add the drained mixture, beaten and lightly whisked eggs, flour, salt (4 g), and pepper (1 pinch). Mix with a wooden spoon or silicone spatula until the ingredients are combined — the mixture should be firm but not dry; if it is too loose, add an additional tablespoon of flour (10 g). Taste the mixture (you will fry a small amount for testing) and adjust the seasoning.

Ingredients: Egg, Wheat flour, Salt, Black pepper
Use a wooden spoon or a mixer with a dough attachment, but mix briefly — overmixing will make the pancakes rubbery. The batter should be sticky but moldable into flattened cakes.

Frying

6

Heat a large pan (preferably non-stick) over medium-high heat. Pour in the rapeseed oil — enough to cover the bottom to a height of about 3–4 mm (for us, 2 tablespoons = 30 g is the starting amount, you can add more as needed). When the oil is hot (test: drop a piece of the mixture — it should sizzle immediately), form patties the size of your hand (diameter about 8–10 cm) using a tablespoon: scoop a portion of the mixture and flatten it with a spatula to a thickness of about 1 cm.

Ingredients: Rapeseed oil, Potatoes
The best pan is 26–28 cm in diameter. Fry in batches, do not overcrowd the pan — this lowers the oil temperature and the pancakes will soak up the fat.
7

Fry the pancakes for 3–4 minutes on one side, until the edges become golden and crispy, and the surface starts to slightly degrease. Flip with a spatula and fry for another 3–4 minutes on the other side until deep golden brown. Once fried, place the pancakes on a plate lined with paper towels to drain excess fat.

Ingredients: Potatoes, Rapeseed oil
You will recognize readiness by the golden-brown edges and the characteristic sizzling sound. If the center is raw, fry for a shorter time over lower heat to avoid burning the outer layer.

Sauce

8

In a bowl, mix natural yogurt (200 g) with grated horseradish (30 g). Add 1 g of salt and half a pinch of pepper, and mix well. Taste, and if you want a spicier flavor, add a teaspoon of extra horseradish (about 10 g).

Ingredients: Natural yogurt, Grated horseradish (sweet-spicy), Salt, Black pepper
Use a small teaspoon or whisk for mixing. If the sauce is too runny, use thicker Greek yogurt in a 1:1 ratio.

Toasting sunflower seeds

9

In a dry pan (small pan 20 cm), toast the sunflower seeds (50 g) for 3–4 minutes over medium heat, stirring constantly, until they become golden and start to smell nutty. Transfer to a plate to cool.

Ingredients: Roasted sunflower seeds
Be careful — the seeds can burn quickly. Toast evenly while stirring with a wooden spoon. If you're not using sunflower seeds, you can skip this step.

Assembly and serving

10

On a platter, arrange the potato pancakes next to each other or on top of each other (a maximum of 2 layers, so they don't lose their crispiness). On each pancake, place a few slices of roasted beets, drizzle with a bit of yogurt-horseradish sauce, and sprinkle with crumbled feta (if using). Top with toasted sunflower seeds and chopped dill. Serve hot.

Ingredients: Potatoes, Beets, Natural yogurt, Feta cheese, Roasted sunflower seeds, Fresh dill
Serve immediately — the pancakes are best fresh and crispy. Additionally, you can add feta or chives to taste. If preparing in advance, bake the pancakes at 100°C for a maximum of 10 minutes to refresh their crispiness.

Optional additions and tips

11

If you want a spicier version — add 1 teaspoon of hot mustard to the sauce. For an egg-free (vegan) version, use 60 g of mashed tofu or 60 g of ground flaxseed mixed with 180 g of water (1:3) as a binding substitute instead of the egg. If the pancakes absorb too much oil, check the temperature — it should be hot but not smoking.

Ingredients: Egg
The alternatives mentioned above are useful for dietary restrictions. Note that the texture may vary with substitutes.

Fun Fact

💡

Potato pancakes have a long history in European cuisine and appear in many cultures — from German 'Reibekuchen' to Jewish 'latkes'. Roasted beets as a side dish are a popular way to enhance flavor and color in winter dishes.

Best for

wieczór przy filmie zimowe przyjęcie rodzinna kolacja

Tips

🍽️ Serving

Serve the pancakes immediately after frying — arrange them warm on a plate, placing a few slices of beetroot on each and a little sauce. For visual effect, use a white plate: the contrast of the red beets and the golden pancakes will be very striking. Serve with extra sauce in a small bowl on the side.

🥡 Storage

Store the pancakes and sauce separately in the refrigerator for up to 24 hours. To refresh the pancakes, heat them in an oven preheated to 180°C for 6–8 minutes on a baking sheet (not in the microwave, as they will become soft). Keep the sauce in an airtight container for up to 3 days.

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