Red fish and beetroot pancakes with horseradish yogurt
4 servings
45 minutes
Recipes from Anna Shpak's book "Eat deliciously. Live long. Be happy!" "The sweetness of the beetroot, the saltiness of the fish, the neutral taste of the chickpea base and the piquant horseradish are a hit combination. It's very easy to see for yourself - you just need to make these pancakes.
1
Mash the boiled chickpeas.
- Chickpeas: 400 g
2
Peel the beetroot and grate it on a coarse grater.
- Beetroot: 500 g
3
Separate the leaves from the thyme sprigs and finely chop the onion.
- Lemon thyme: 30 g
- Spring onion: 15 g
4
Chop the trout as finely as possible.
- Smoked trout: 200 g
5
In a deep bowl, mix chickpeas, beetroot, thyme, green onion, egg, oatmeal, salt, pepper, and trout. Form small, thin pancakes from the mixture. Fry them in olive oil over medium heat for 3-5 minutes (depending on thickness) on each side until a crust forms.
- Chickpeas: 400 g
- Beetroot: 500 g
- Lemon thyme: 30 g
- Spring onion: 15 g
- Chicken egg: 1 piece
- Quick-cooking oat flakes: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Smoked trout: 200 g
- Olive oil: to taste
6
For the sauce, mix all the ingredients in a small bowl. Finely chop the zest and add it to the sauce.
- Lemon zest: 4 g
7
Pancakes can be served with corn salad and a slice of lemon.
- Beetroot: 500 g
- Chickpeas: 400 g
- Smoked trout: 200 g
- Lemon thyme: 30 g
- Spring onion: 15 g
- Chicken egg: 1 piece
- Quick-cooking oat flakes: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
- Beetroot: 500 g
- Smoked trout: 200 g