Scottish Smoky Potato Cakes with Beetroot Hollandaise
Ingredients
- 500 g smoked potatoes
- 50 g chives
- to taste black pepper
- 30 g butter
- 200 g beetroot (cooked and peeled)
- 30 ml lemon juice
- 1 egg yolk
- 50 ml water
- 1 tbsp Dijon mustard
- 1 clove black garlic (or regular garlic)
- 15 g fresh tarragon
- to taste salt
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Indulge in the comforting essence of Scotland with these savory smoky potato cakes, perfectly paired with a vibrant beetroot hollandaise. It's a brunch dish that brings together earthiness and zest, promising delightful textures and flavors in every bite. Perfect for friends or family gatherings, this easy-to-make recipe will provide a hearty start to your day!
Method
-
1
In a large pot, boil 500g of peeled smoked potatoes until soft, about 15-20 minutes. Drain and let cool.
-
2
When more grounded, mash the smoked potatoes with freshly ground black pepper and chives until smooth.
-
3
Form patties from the mixture (about 4cm in diameter), then refrigerate for 10 minutes to set.
-
4
Heat a non-stick skillet over medium heat, greasing with butter. Cook the potato cakes for 4-5 minutes on each side until golden brown and crispy.
Comments (0)