Placki (Potato Pancakes) with Beetroot Dip

Serves 2
Time 30 minutes


5 white potatoes, grated and excess water drained 

3 eggs

2 tbsp sour cream 

4 tbsp plain flour 

Salt & pepper

1 tbsp extra virgin olive oil


Beetroot Dip

4 cooked beetroots, peeled and grated

1 nugget fresh horseradish root, peeled and grated

2 tbsp apple cider vinegar 

Salt & pepper

1 tbsp lemon juice


To serve

½ bunch chives, chopped


In a large bowl mix potatoes, eggs, sour cream, flour, salt and pepper.

Add oil to a large frying pan on high heat, spoon 2-3 tbsps of potato mixture into the pan and flatten with a spatula.

Fry on both sides till golden brown. Drain on a paper towel. 

For the beetroot dip add all ingredients to a food processor and blitz.

Sprinkle with chives to serve.