Beet Cakes Niagara-Style

Posted on 08/26/10 by admin No Comments

4 medium size beets, roasted and chilled
1 large potato, peeled, cooked and chilled
2 medium shallots
1/2 cup (125 mL) fresh parsley (or a handful)
1 farm fresh egg, beaten
1/2 cup (125 mL) all purpose flour
salt and freshly ground black pepper
1 cup (250 mL) seasoned breadcrumbs or crushed saltine crackers

Cut the beets, potato and shallot into chunks and put them in a food processor with parsley. Pulse 10 times or continue to create a texture as course or fine as you like. I like mine chunky. Transfer mixture to a bowl and add the egg, mix well. Add the flour and season well with salt and pepper. Mix together until the mixture is stiff enough to handle. Add more flour if necessary.

Pour breadcrumbs onto a dish. Scoop a bit of beet mixture into your hands and roll it into a ball. Put it in the breadcrumbs and flatten it into a disk with the back of a spatula. Working with a spoon, cover the top and sides of the beet cake with breadcrumbs and press slightly to adhere the crumbs to the beet cake. Transfer to a cookie sheet lined with parchment paper and repeat with the remaining beet mixture.

Bake in a preheated 350F (160C) oven for 35 to 40 minutes or until cooked through. Remove from oven and serve warm with mayonnaise mixed with a pinch of cayenne pepper. Makes approximately 12 beet cakes to serve 6.