Makes about 12, serving about 4-6.


  • 600g potato, scrubbed but not peeled and grated (about 2 large)
  • 300g courgette, grated (about 1 large)
  • 1 tsp fine salt
  • 1 onion, finely chopped
  • 25g chives, finely chopped
  • 3 large eggs
  • 2 tbsp plain flour
  • olive or vegetable oil for shallow frying
  • Salt and freshly ground black pepper

for the yogurt dressing


Add the grated potato and courgette to a bowl and sprinkle over the salt. Mix together really well and set aside for 10 minutes whilst you make the beetroot dip.

Spoon the yogurt into a bowl and stir through the garlic and mint. Season with a little salt and pepper. Add about two thirds of the beetroot, reserving the rest as a garnish.

Back to the vegetables…… Tip onto a clean tea towel, draw up the sides and twist tightly over the sink to squeeze out as much moisture as possible. Add back to the bowl, along with the onion, chives, eggs and flour. Season with a little extra salt and plenty of black pepper, stirring together until really well combined.

When you ready to cook, add a 2mm layer of oil to a large frying pan and set over a medium high heat, leaving to heat up for a couple of minutes. Once the oil is really hot, add tablespoons of the the potato mixture to the pan, flattening into discs as you go and cook for about 3 minutes on each side until crisp. Drain on a plate lined with kitchen paper. Don’t overcrowd the pan, cook in a few batches, keeping warm in a low oven as you go. You may need to add a little extra oil to the pan.

Divide the potato cakes between plates, or spread out on a serving platter. Top each with a spoon of yogurt and scatter over the reserved beetroot before serving.


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