Beet & Sweet Potato Cakes

I found a bunch of beets hiding behind blocks of butter ( we have been taking advantage of a recent butter sale at our grocery store). I debated my recipe options and decided to make some beet and sweet potato cakes. You could make it with just one kind of potato. The potatoes and beets were grated raw and lightly mixed with an egg white, salt, pepper and a handful of rice flour. The whole grating business has the potential to be rather labour intensive but a food processor could change all that :) The trick to making these little cakes crispy is squeezing out as much liquid as you can prior to adding rice flour to the mixture. I saw a similar recipe in Donna Hay magazine and have been wanting to put my own twist to it ( as always!). These little cakes were shallow fried and it turned out crispy and sweet.

Some call these little cakes latkes or rosti....I call it delicious!

Beet & Sweet Potato Cakes
100 g beet - peeled
100 sweet potato peeled
1 large potato - peeled
1/4 cup rice flour
1 egg white - lightly beaten
1/2 tsp salt
freshly ground black pepper
vegetable oil - to shallow fry
sour cream
chopped chives

Grate sweet potatoes, beets and potatoes and place in a bowl. Squeeze out as much liquid as you can from the mixture. Add in salt, freshly ground pepper, lightly beaten egg and rice flour to the grated mixture and mix with a light hand .

Heat oil in a non stick pan or well seasoned cast iron pan on medium heat. Place tablespoons of beet mixture in pan and flatten a bit. Cook each side for one minute each. Serve hot. I served it a dollop of sour cream and some chopped chives.