Beetroot Grated Cakes with Apple Sauce

Ingredients

• 3 apples
• 1 cinnamon stick
• 50 ml Apple Juice
• 500 g beetroot
• 500 g mostly waxy potatoes
• 1 egg
• 2 tbsp spelt whole‑grain flour (15 g each)
• Salt
• Pepper
• ground caraway
• 5 tbsp Rapeseed Oil

Instructions

1. 1.

   For the apple sauce, peel the apples, remove cores and roughly dice the flesh. Combine with the cinnamon stick and apple juice in a pot, bring to a boil and simmer covered for about 10 minutes over low heat until the apples break down. Remove from heat, discard the cinnamon stick and let the apple sauce cool.

2. 2.

   For the grated cakes, peel and grate the beetroot and potatoes finely. Mix thoroughly with egg and flour, seasoning with salt, pepper and caraway.

3. 3.

   Heat oil in a pan and drop spoonfuls of the batter into it. Fry each side over low to medium heat for 2–3 minutes until golden brown, remove and drain on kitchen paper. Use all the batter this way. Arrange the beetroot grated cakes on a plate and serve with apple sauce.