Beetroot & Apple Potato Cakes with Dill Yoghurt

Name: Beetroot & Apple Potato Cakes with Dill Yoghurt
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 2 large potatoes, peeled; 1 beetroot, peeled and coarsely grated; 1 Bramley apple, peeled, cored and coarsely grated; 40g Parmesan, finely grated; 2 tsps fresh thyme leaves; 2 tsps onion granules; 3 tbsps gluten-free flour (such as quinoa flour); 2 tbsps olive oil, plus extra for greasing; Salt and pepper; 170g Greek yoghurt or coconut yoghurt; ½ clove garlic, crushed; Small bunch of dill, finely chopped; Salt and pepper; Squeeze of lemon juice to taste

preparation 20 minutes
cook time 30 minutes
Serves 4

Ingredients Method

For the potato cakes:
2 large potatoes, peeled
1 beetroot, peeled and coarsely grated
1 Bramley apple, peeled, cored and coarsely grated
40g Parmesan, finely grated
2 tsps fresh thyme leaves
2 tsps onion granules
3 tbsps gluten-free flour (such as quinoa flour)
2 tbsps olive oil, plus extra for greasing
Salt and pepper
For the dill yoghurt:
170g Greek yoghurt or coconut yoghurt
½ clove garlic, crushed
Small bunch of dill, finely chopped
Salt and pepper
Squeeze of lemon juice to taste

Preheat the oven to 180°C/Fan 160°C/Gas 4. Cook the potatoes whole in a pan of boiling water for 10 minutes. Drain and leave to cool a little.

Grate the potatoes into a mixing bowl and add the remaining potato cake ingredients, season with salt and pepper.

Line two baking trays with parchment and drizzle each with a little oil. Make 12 small balls of the potato cake mixture, place in the oven and cook for 20-30 minutes. Half way through cooking time, squash each mound down into a flat disk and flip.

Mix together the dill yoghurt ingredients and season to taste with salt and pepper and a little extra lemon juice if needed. Freeze for a simple snack throughout the week, or serve with a poached egg or some flaked smoked mackerel for a delicious weekend brunch.

Ingredients

For the potato cakes:

2 large potatoes, peeled

1 beetroot, peeled and coarsely grated

1 Bramley apple, peeled, cored and coarsely grated

40g Parmesan, finely grated

2 tsps fresh thyme leaves

2 tsps onion granules

3 tbsps gluten-free flour (such as quinoa flour)

2 tbsps olive oil, plus extra for greasing

Salt and pepper

For the dill yoghurt: