Beetroot cutlets with blue cheese

This recipe for tasty vegetable patties made from beetroot, onion, and potato is a great choice for a light and nutritious lunch or dinner. The patties are fried to a crispy golden brown and served with a creamy sauce made from cheese and balsamic vinegar. Serve them hot with arugula and salad for a delightful flavor explosion!

Ingridients:

500 gr beet
1 onion
2 boiled potatoes
2 tbsp. wheat flour
1 egg
1 sprig of rosemary
1 bunch of parsley
2 tsp olive oil

For the sauce:
100 gr blue cheese
100 g beet
2 tbsp. mayonnaise
1 tsp. balsamic vinegar
arugula and lettuce to taste

Instructions:

Grate the beetroot, onion, and potato into a large bowl. Mix well.

Add eggs, flour, rosemary, finely chopped parsley, salt, and pepper to the bowl and mix thoroughly.

For the cream, mix together cheese, sour cream, mayonnaise, and balsamic vinegar. Add salt and pepper to taste.

Form patties about 7-8 cm in diameter. Heat a large skillet, add olive oil, and fry the patties for 8-10 minutes over medium heat.

Serve the patties hot with the cream sauce, arugula, and salad.

Recipe and photos were made for Striped Apron magazine, Spring 2023.

Bake