Beet Hash Cakes With Dill Vinaigrette (SF)

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Beet Hash Cakes With Dill Vinaigrette

Sourece: Recipezaar

 

 

1/4 cup apple cider vinegar

4 garlic cloves, chopped

2 - 3 tablespoons chopped fresh dill

1 teaspoon stone ground mustard -OR- GF Dijon mustard

1 pinch salt

1 pinch pepper

1/4 cup sunflower oil -OR- canola oil (olive oil won't work well here)

1 cup peeled and grated potatoes

3/4 cup peeled and grated beets

1/4 cup peeled and grated carrots

1 medium onion, in 1/4 " (6 mm) slices

3 tsp rice flour (-OR- GF all-purpose flour)

2 tablespoons (6 tsp) sunflower oil -OR- canola oil

vegan sour cream, to garnish (optional)

 

 

1. Make dressing: in a bowl, whisk together vinegar, garlic, dill,

mustard, and salt and pepper until well combined. Whisking constantly,

add 1/4 cup oil in a thin, slow stream. If the dressing still looks

separated after all the oil has been added, a little more mustard

whisked in should do the trick. Set dressing aside.

 

2. Make cakes: in a bowl stir together potato, beet, carrot, and

onion. Add flour and egg and mix well.

 

3. Heat 2 tablespoons (6 tsp) oil in a skillet over medium-high heat.

When a drop of water sizzles in the oil, you're ready: take about 1/4

cup of the beet mixture and flatten it out in the oil. Put as many

cakes in as you can without crowding the pan. Once you've got them all

in, cover and let cook 3-4 minutes. Uncover, flip, re-cover, and cook

the other sides 2-3 minutes. Fry remaining mixture in batches.

 

4. Serve with a liberal amount of vinaigrette and a dollop of sour

cream, if desired.

 

 

Serves 2 - 3.