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Image for Recipe - Beetroot & Apple Potato Cakes with Dill Yoghurt

Beetroot & Apple Potato Cakes with Dill Yoghurt

Image for Recipe - Beetroot & Apple Potato Cakes with Dill Yoghurt
  • Time preparation 20 minutes
  • cook time 30 minutes
  • Serve Serves 4

  • 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:
  • 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

Method

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.

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