Beetroot Hash Cakes And How To Make Some

Beetroot Hash Cakes And How To Make Some.

Hello friends, Happy Wednesday. So how you doing? Fancy making some Beetroot Hash Cakes?

This easy beetroot hash cake recipe combines earthy beetroot with aromatic herbs for a satisfying bite.

So What Are Beetroot Hash Cakes? They are delicious little potato, corned beef and beetroot cakes that are perfect for a family supper dish.

Also, How To Serve Beetroot Hash Cakes? Serve these little cakes with baked beans for an added five-a-day boost or, with some steamed seasonal greens.

Beetroot Hash Cakes And How To Make Some. Crispy on the outside and tender inside, beetroot hash cakes make the perfect brunch treat.

Beetroot hash cakes are a colourful, nutrient-packed twist on the traditional potato hash.

What Are Beetroot Hash Cakes and How Do You Make Them? They’re delectable potato, corned beef, and beetroot cakes that are ideal for a family dinner.

What Is The Best Way To Serve Beetroot Hash Cakes? Serve these mini cakes with baked beans or steamed seasonal greens for an extra five-a-day boost.

Beetroot Hash Cakes And How To Make Some:

Beetroot, potatoes and corned beef hash cakes. So tasty.

(Serves 4)

Ingredients:

• 800g boiled potatoes
• 2 tablespoons rapeseed oil
• 1 x 140g tin of corned beef, finely diced
• 1/2 jar of Baxters Baby Beetroot, finely diced
• Salt and pepper to taste

Beetroot Hash Cakes And How To Make Some:

Method:

1. Mash the potatoes in mixing bowl and then add the corned beef and beetroot mix well and then season to taste with salt and pepper.

2. Wet your hands, and then shape the red flannel hash mix into small cakes, like fish cakes; you should be able to make eight cakes, depending on size, but these can be adjusted according to your families’ requirements for adults and children.

3. Heat up the oil in a large heavy-based frying pan over a medium to high heat, and when the oil is hot, add the red flannel hash cakes and then turn the heat down to low – medium.

4. Cook the cakes on one side for 3 to 5 minutes, until they are crispy and golden brown, and then gently turn them over with a fish slice and continue to cook for another 3 to 5 minutes, before serving them immediately.

NB: These cakes are best made 1 hour ahead of time and chilled in the fridge before cooking, this makes them easier to handle and less likely to break up in the pan.

Serve beetroot hash cakes with a dollop of sour cream or yogurt for a tangy finish.

Nutritional value per serving (2 Hash Cakes):

Kcals = 283 | Carbs = 37g | Total Fat = 10g | Saturated Fat = 2.7g | Protein = 13g

Beetroot Hash Cakes And How To Make Some:

So what do you think about this blog post?

Do you also fancy making some?

About this post- This is a guest post by Baxters.

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So long as you’re eating a healthy diet, avoiding processed food and table-salt, eating eggs will not add to your cholesterol.

I’m aware that this contradicts most people’s view, but it’s absolutely true. The more eggs we can eat the better.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. 

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