Beetroot Rosti Cakes with Brie and Dill - Matters of Taste
These little crispy edged beetroot rosti cakes showcase the flavour and 'matchability' of this versatile vegetable. Bet you can't eat just one.
Ingredients
- 300g beetroot, peeled and grated
- 2 cups all-purpose flour
- 1/2 cup grated cheddar cheese (optional)
- 1/4 cup chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 3 tablespoons butter, melted
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