Potato and Onion Cakes with Beetroot Relish

Ok my friends, don't get too tired of my guest posts..but this really has been such a sweet ending of October and I couldn't be more happy that I got to share my recipes on other blogs. I do enjoy these moments, honor and opportunity very much. So today I am guest posting at adorable Kym's blog "Free Spirit Eater". She have mouthwatering and delicious recipes, and interesting reviews. You have no idea how sweet this girl is, very polite and fun person. I think that we would get along very well:)) I wish you visit her blog, check out my guest post and also explore Free Spirit Eater website. You will find it very interesting! 

Serves 4

Ingredients:

• 3 potatoes, shredded
• ½ onion, shredded
• 1 ½ cups all-purpose flour
• ½ Tbs. Salt (or to taste)
• 1 egg
• Pinch of Baking Soda
• ½ Tbs. Ground Black Pepper
• about 1 cups of water, more if needed

Directions:

1. Mix all the ingredients well to combine.
2. Batter needs to be like pancake batter but a bit thicker and of course chunky because of the potatoes and onions.
3. Use about 1 cup of any oil on hand and make it hot.
4. Grab the batter with a scoop and drop in the hot oil-when the oil is hot turn the heat down a bit.
5. Fry for about 3 minutes on each side, or until the outside of the cakes is golden brown.
6. Take them out and drain on a paper towel.
7. Eat hot, with this salad on the side or you can also use sour cream, cream cheese or any of your favorite cheeses.
   
   

Beetroot is very healthy, and I know it does lose half of the nutrition once it is cooked however it's very delicious and a simple salad.

1. Peel the beets and cook in a salted (2 Tbs.salt) water for about 30 minutes.
2. Then put 1 cup of vinegar, and let it boil until the beets are tender about 40 more minutes.
3. Take them out of the water and cut into slices.
4. Place them in the air-tight container, then add water on top and a few sprigs of dill. Cover and place it in the fridge.
5. Serve cold with a few drops of olive oil and serve with dill.

I ran out of the dill, and do apologize for that, I used parsley for the garnish. However Dill will give you a wonderful and pleasant aroma.

This Recipe was Featured in the Frugally Delicious Cookbook!

Thank you all for your lovely comments!!!

Sincerely,

Sandra

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