Beetroot pancakes with herbs and cheese

Yields 6-8 small starter size servings, or enough for 2 hungry adults with salad for dinner

Ingredients

• 1 kg beetroot
• salt
• 2 large eggs
• ½ cup crumbled feta or fresh buffalo cheese from the Stoke Newington Farmers' Market
• ½ cup dry breadcrumbs
• ¼ cup plain flour
• 1 bunch spring onions, slivered or regular onion
• 2 cloves garlic, minced
• ½ cup chopped fresh parsley
• 3 tablespoons fresh mint (or 1 tablespoon other fresh herbs, chives, etc)
• olive oil

Method

Grate peeled beetroot in large hole grater, and sprinkle with salt. Let sit while you prepare the other ingredients. Mix all other ingredients aside from oil in a bowl. Quickly rinse salt off beetroot; squeeze dry. Mix into batter. Heat olive oil (approx 2 tablespoons) in frying pan over medium heat. Drop in batter by the 1/4 cup and spread out. Fry until bottom of pancake is golden brown. Flip over and repeat on other side. If you are serving a crowd, keep cooked pancakes warm in very cool oven - gas mark 1 or 2