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Beetroot pancakes with caramelised onions

Recipe from: 8/4/1999 12:00:00 AM
Ingredients 10
Servings 4


  • 8
    jumbo eggs
  • 30
    chopped chives
  • 100
    raw beetroot, very finely grated
  • salt and milled pepper to taste
  • butter for frying
  • herbed cream cheese, to serve
  • 30
  • 4
    onions, peeled and sliced into thin rounds
  • 15
    sugar (or more to taste)


Beat eggs well. Add chives and beetroot and season. Heat a little butter in an 18-20 cm diameter frying pan until sizzling. Spoon in 1/4 of egg mixture. Cook for a few minutes, then turn pancakes carefully and cook underneath. Flip onto a plate and cool. Repeat for remaining batter. Spread cream cheese on pancakes and roll up. Top with caramelised onions and serve at room temperature. CARAMELISED ONIONS: Melt butter in a frying pan. Add onions and sugar and fry over low heat until onions are dark gold and softened.

Read more on: shallow-fry

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