These little Beetroot Rosti with Vodka Horseradish Cream canapes are a delightful little mouthful perfect for the festive season. Easy to make, can be gluten free and store well in the fridge so perfect for making in advance and then assembling as and when a tempting bite is needed.
Beetroot Rosti with Vodka Horseradish Cream
serves 6 as canapes and 4 as a starter
For the rosti
500g beetroot pre-cooked but not in vinegar
2 tsp fresh rosemary, leaves chopped, stems discarded
sea salt and freshly ground pepper
50g flour or gluten free flour, (you may not need it all)
2 tbsp butter
For the horseradish cream
100ml crème fraîche
2 tbsp hot horseradish sauce
1 tbsp vodka (optional)
fresh dill, for garnish (optional)
1. Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
2. Top and tail the beetroot and peel. Grate them with a coarse grater or food processor. Press any excess water out of them using a sieve and pressing with a bowl or a salad spinner.
3. Heat a large non-stick frying pan on a medium heat. Toss grated beetroot in bowl with rosemary, salt and pepper. Gradually mix in the flour, adding just enough to combine the ingredients, stirring and tossing the mixture.
4. With your hands, press the beetroot mixture into small bite size patties, a bit bigger than a 2 pound coin for canapes or larger for starter. Add the butter to the pan and once it begins to brown, add the beetroot patties.
5. Turn the heat up a little, fry the patties for 5 minutes (about 8 minutes for larger rostis) and allow them to crisp, shimmy the pan if they start to stick. Flip them over and fry for another 5 minutes.
6. Top with horseradish cream and fresh dill sprigs.