Beetroot patties with horseradish cream recipe by Alissa Timoshkina Foodie Profile Image Lizzie MaysonBeetroot patties with horseradish cream recipe by Alissa Timoshkina – image credit Lizzie Mayson

Beetroot patties with horseradish cream recipe


My beetroot patties (or bite size falafel type fritters), have their roots in a very basic Soviet-era canteen dish which I have jazzed up a little with walnuts, garlic and dill. It does work very well with my dukkah too!

Beetroot patties with horseradish cream

by Alissa Timoshkina
Serves 4


For the patties 
2 large raw beetroots, peeled and grated
1/2 cup of fine semolina, and a few tbsp for coating
2 garlic cloves, minced
2 handfuls of walnuts, roughly chopped
2 handfuls of fresh dill, finely chopped
1 egg
2 pinches of salt
1 pinch of freshly ground toasted pepper
Sunflower oil for shallow frying


For the sauce 
6 heaped tbsp of crème fraîche
1-2 tbsp of fresh grated horseradish
2 tsp of white vine vinegar
Zest and juice of 1/2 lemon
Salt and pepper to taste


In a large bowl mix all the ingredients for the patties and add salt and pepper to taste. In my case it would be two generous pinches of salt and one pinch of freshly grounded toasted peppercorns.


Feel free to decide on the size of your patties: traditionally theses are made in a size of a medium burger patty, but I prefer to make them smaller and serve on a platter at a finger food buffet or as part of a sharing zakuski style dinner.


To make a smaller version you will need a heaped tbsp of the mixture, roll it in your hands into a ball and then flatten it slightly. Sprinkle each side with some semolina.


To shallow fry the patties you will need approximately 4-6 tbsp of oil, however, the exact amount, of course, depends on the size of your pan. Before adding the patties, ensure the oil is hot enough. You can always do a test by lowering a teaspoon of the mixture into the oil. You know it’s ready to go when the mixture starts sizzling straightaway.


Cook on each side for 3-5 minutes and lay out on a kitchen paper towels to absorb extra oil.


To make the sauce peel and grate 1/4 of a large horseradish root. The amount of horseradish depends on your personal pleasure-pain threshold. Mix the chosen amount with crème fraîche, vinegar, zest and juice of lemon, and season to taste. A pinch of salt and pepper will do, I believe.


Serve the patties on a platter with a small bowl of horseradish cream placed in the middle, or individually plated with some bread and a simple green salad.