Photo: from open sources
The beetroot gives them a beautiful bright colour with an unusual flavour
An original, healthy snack that will decorate any festive table. Beetroot can be used not only for making borscht or vinaigrette, but also for making pancakes.
Thanks to beetroot they turn out beautiful bright colour with an unusual taste.
Recipe
Ingredients:
- boiled beetroot – 130 g;
- wheat flour – 100 g;
- chicken egg – 1 pc;
- milk – 130 g;
- garlic – 1 clove;
- vegetable oil – 3 tbsp;
- salt.
For the stuffing:
- soft cottage cheese – 250 gr;
- 20% sour cream – 4 tbsp;
- dill greens – 2 sprigs;
- salt.
Preparation:
- Boil beetroot for 40 minutes, cool, peel and grate on a fine grater.
- Combine the beetroot, egg, milk, pressed garlic, vegetable oil, flour and salt. Blend with an immersion blender until smooth.
- Fry the pancakes on a hot frying pan on both sides. Cool.
- For the filling, mash the cottage cheese, add sour cream, chopped dill, salt and mix.
- Spread the filling on the beetroot pancake in a thin layer and roll up into a tube, then cut into rolls.
Tips:
- Use cottage cheese and milk of any fat content.
- Grease a hot frying pan with vegetable oil before frying the pancakes.
