Beetroot and potato cakes for a birthday brunch



Brunch is full stop the best meal of the day. This beetroot and caramelised orange salad recipe with potato cakes and spicy yoghurt is everything a good brunch should be: sweet, savoury, great as an alternative to a fry up and yes, slightly ludicrous.

This recipe is based on one I found by Riverford Farm head chef Jane Baxter- I veganised the potato cakes and simplified quite a few of the different flavours going on, so you’re just left with a huge plate of  brunchtime. I think the crazy colours and sizzle of potato cakes make this a perfect start to a birthday; it’s great with coffee, tea and funnily enough, a LOT of cava.

NB- To speed up the recipe, mash the potato the night before, or better, just make too much with dinner and save a bowl-full of leftovers.



Makes a lot for two people, or enough for four

Ingredients

For the potato cakes:
Bowl of mashed potato
150 gram flour (chickpea flour)
100ml Soy yoghurt
Pinch of bicarbonate of soda
Pinch of cayenne
Seasoning
Sunflower, vegetable or olive oil for frying

For the salad:
300g beetroot, peeled and chopped
2 tbsp olive oil
5 tbsp orange juice
1 tsp sugar
2 oranges, peeled and segmented


For the yoghurt dip:
Half pot soy yoghurt
Pinch cayenne pepper
Pinch of paprika
Seasoning
Handful of coriander, chopped, and some to serve.




Preheat the oven to 200C and once hot, roast the beetroot in a tablespoon of oil, along with salt and pepper, uncovered for around 45 minutes.
In a large bowl, mix together to mash and gram flour, adding in the almond milk, bicarb and cayenne pepper, and season well.



Heat the oil in a frying pan and drop a tablespoon-size of the batter mix into the pan. I did one at a time to the pan wouldn’t get too crowded. Cook for two or three minutes on either side, and then leave on a plate while repeating with the rest of the mixture, until you have around 12-16 pancakes.
By now the beetroot should be nearly done- in a saucepan heat the orange juice and sugar until it boils, then reduce until it becomes a syrupy texture. Add the beetroot and coat in the juice, along with half of the orange segments.



For the yoghurt mix, add the chopped coriander, paprika and cayenne pepper to the yoghurt and stir.
To serve, pour the warm beetroot into the centre of the dish, add the potato cakes at the side, topped with the yoghurt mix and the leftover orange segments.