Beetroot patties with horseradish cream from Salt & Time: Recipes from a Modern Russian Kitchen (page 28) by Alissa Timoshkina

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on March 13, 2022

    I enjoyed these. We substituted sour cream for crème fraîche, and used jarred horseradish rather than fresh. Very pleasant, although our beets were enormous and so we had to add rather more semolina and another egg.

  • mjes on September 21, 2019

    Not long ago I took a Turkish/Kurdish cooking class that included a zucchini patty similar in concept so my first recipe out of this book was this beet patty. White wine vinegar is not a staple in my kitchen so I substituted Kressi aux herbes vinegar. I'm inclined next time to put the vinegar directly in the beet mixture rather than in the sauce. I found the patties to be very pleasant but not exceptional. In the context of a meal, I would prefer a variety of vegetable patties rather than all beet. The patties reheated well, an important consideration as I live alone.

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