crispy potato pancakes with beetroot and horseradish cream
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crispy potato pancakes with beetroot and horseradish cream
  • 300g sebago (starchy) potatoes peeled
  • 1 egg
  • 40g butter, melted
  • sea salt and cracked black pepper
  • ½ cup (120g) sour cream
  • 1 tablespoon store-bought horesradish cream
  • 100g canned baby beetroot, drained and sliced
  • ½ cup chervil leaves, to serve