4 as appetizer
3 cups of peeled or unpeeled potato, grated
1 cup peeled beet, grated
1/4 cup sweet onion, grated
1 large egg
2 tablespoons flour
1/3 - 1/2 cup sour cream
3 tablespoons fresh chopped dill (see hints below)
4-6 ounces sliced smoked salmon
salt and pepper to taste
vegetable oil as needed
Peel and grate 1 cup of raw beet and 3 cups of potato into a large mixing bowl. (Use the coarse grater side of a box grater)
Then grate about 1/4 cup sweet onion into the mix. Add the egg, two tablespoons flour, and a little salt and pepper and toss to combine.
Next, add a splash of vegetable oil to a large heavy bottomed nonstick pan on medium to medium high heat and use a lightly packed 1/3 cup measure to add the grated potatoes and beets. Use a spatula to press them down into 1/4-1/2 inch thick cakes.
Cook those along on the first side for a few minutes, until they're golden brown, and then carefully flip them over to finish cooking through on the second side.
Add a little more oil to the pan as you need to and, once you're happy with the cakes, keep them warm in a low temperature oven by placing them onto a cooling rack on top of a baking tray and placing that into the oven while you finish everything up.
You should end up with 8 beet and potato cakes. At some point, combine 1/3-1/2 cup sour cream with three tablespoons fresh chopped dill and mix it up.
Serve the crispy cakes on plates with sliced smoked salmon and dill sour cream on top.
Be careful handling and grating the beets....the juice will stain anything it comes in contact with.
Add a little horseradish to taste to the dill sour cream if you like.