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Appetizers, Vegetarian

Red beet latkes with creme fraiche and chives (Rodbetsbiffar)

Red beet latkes with creme fraiche and chives (Rodbetsbiffar)
Los Angeles Times

Everyone has found a perch in the sprawling backyard -- under the bright-fuchsia bougainvilleas dangling off the sycamore tree, next to the slate pool tucked behind the wooden fence, at the roomy patio table by the French doors -- but ... Read more

Total time: 45 minutes | Serves 4 (makes 20 [1-inch] or 4 medium latkes)
  • 1 medium beet, boiled or roasted, peeled and grated (1 cup)
  • 1 medium russet potato, boiled, peeled and grated (1 cup)
  • 1/2 small yellow onion, peeled, grated ( 1/4 cup) and patted dry with paper towels
  • 1 tablespoon dry bread crumbs
  • 3 tablespoons lightly beaten egg
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon minced flat-leaf parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons ( 1/4 stick) butter
  • 1 tablespoon olive oil
  • 1/2 cup creme fraiche
  • 1 tablespoon minced fresh chives

Step 1In a medium bowl, combine the grated beet and potato with the onion, bread crumbs, egg, lemon juice and parsley. Season with salt and pepper.

Step 2In a large skillet, melt the butter with the olive oil. Form small patties with the beet mixture and place on paper towels to drain. Fry until golden brown, about 2 to 3 minutes per side. Garnish with creme fraiche and chives.

Note: From "The Swedish Table."

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