Beetroot pancakes are an original and unusual dish that is quite different from the classic version of the dish. This healthy and dietary meal will appeal to many, and a recipe with step-by-step photos will help you cook them perfectly!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beets are a very healthy vegetable. It is saturated with vitamins, betaine, minerals, bioflavonoids, pectin substances. Due to such a number of medicinal properties, beets have a huge range of applications in folk medicine, nutritional therapy and cooking.
And in cooking, beets are used in a variety of ways. It is fried, baked, boiled, dried, pickled. On its basis, borscht, beetroot soup, vinaigrette, salads, caviar, all kinds of side dishes for meat and fish dishes, as well as cutlets and pancakes are prepared. The latter will be discussed today. Let's make some savory beetroot pancakes with whipped egg whites today. And although it is difficult to call them classic pancakes, this is a very extraordinary tasty dish.
Among other things, beet pancakes can be made lean. To do this, instead of eggs, semolina, mashed banana, oat flour, starch and other binding ingredients are put into the dough. Such a dish will also be incredibly tasty. I recommend everyone to cook it. It will serve as an excellent substitute for meatballs during the fasting period, and pancakes will become a wonderful independent main dish.
- Caloric content per 100 g - 167 kcal.
- Servings - 15-18
- Cooking time - 30 minutes for pancakes, plus time for boiling and cooling beets
Ingredients:
- Beets - 2 pcs.
- Flour - 50 g
- Eggs - 1 pc.
- Citric acid - 0.5 tsp
- Vegetable oil - for frying
- Salt - a pinch
- Sugar - a pinch
Step by step preparation of beetroot pancakes with whipped proteins:
1. Wash the beets, scrape the skin with an iron sponge and dip the root vegetables in a saucepan. Cover with drinking water and boil until soft. The boiling time for beets can be from 40 minutes to 2 hours. It depends on the age and size of the vegetable. After the beets, cool and peel.
2. Grate the vegetable on a coarse grater. If there is a lot of juice, then drain it, otherwise you will have to add more flour, from which the pancakes will be more high-calorie and dense.
3. Sift the flour into the beet mass through a fine sieve.
4. Break the egg and separate the whites from the yolks. Place the whites in a clean and dry container, and add the yolk to the bowl with the dough.
5. Add salt, sugar and citric acid to the food. I also added orange zest to add aroma and flavor. You can also flavor pancakes with cardamom, vanilla, ground cinnamon and other spices. Stir the food. Lemon juice can be used instead of citric acid. These ingredients are essential for the beets to retain their vibrant burgundy color.
6. Using a mixer and a whisk, beat the whites until fluffy and bulky. When the protein mass turns into a stationary white foam, then the proteins are ready.
7. Gently insert them into the beet mass and stir slowly in one direction.
8. Place the pan on the stove, add vegetable oil and heat it up. Take a portion of the dough with a tablespoon and put it in the pan. Forming oval pancakes.
9. Fry the pancakes on both sides over medium heat until golden brown. Serve them to the table with any sauces. They go well with both sweet and savory spreads.
See also a video recipe on how to cook beet cutlets.
