Ingredients
- Beetroot Pikelets
- 2 large eggs, beaten (Agreeable Nature Free Range Eggs)
- 250gm cooked beetroot, blitzed to a course texture (Ettrick Gardens)
- 1 cup buckwheat flour
- 1 Tbsp. baking powder
- 120gm feta
- Coconut oil for frying
- Harissa Yoghurt Dressing
- ¾ cup Greek yoghurt
- 1 teaspoon lemon juice
- Chopped flat leaf parsley
- Salt and pepper to season
Beetroot Pikelets with Harissa Yoghurt Dressing
Method
- Beetroot Pikelets Place the beaten eggs and blitzed beetroot in a bowl
- Season with salt and pepper and stir to combine
- Add flour and baking powder and whisk together, then crumble in the feta
- Heat a little coconut oil in a pan and fry dessert spoonful of the mixture for 2-3 minutes until they start to bubble
- Flip over and cook for around 2 more minutes or until a little golden
- Remove from Pan
- Keep warm
- Add more oil and repeat until you have used up all the batter
- Serve pikelets with harissa yoghurt
- Harissa Yoghurt Dressing Mix all together and serve with the pikelets
Comments
Recipes from Elizabeth Marshall.
