Zucchini and Potato Cakes with Quick Pickled Beetroot Recipe

The traditional recipe for German potato cakes doesn’t have zucchini in it, but I just love the way it lightens them up and adds more nutrients such as potassium and vitamin C. The quick pickled beetroot cuts through the richness and adds even more vegies to the dish, not to mention a beautiful pop of colour!
Serves: 4 as light lunch
Ingredients
Method
- Pickled Beetroot
- 1 large beetroot
- ½ cup apple-cider vinegar
- ½ cup filtered water
- 1 clove garlic
- 1 bay leaf
- ½ tsp black peppercorns
- ½ tsp caraway seeds
- 1 tsp salt
- 2 tbsp fresh dill
- 1 large zucchini
- 2 large red-skinned potatoes
- 2 eggs
- 2 tbsp finely chopped leek (white part only)
- 2 tbsp spelt flour
- Salt & pepper
- Ghee, for shallow frying
- Sour cream & extra fresh dill, to serve (optional)
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