Beetroot bakes with porcini
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Beetroot bakes with porcini

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Serves 4

These lovely red veggie bakes will cheer up your September autumn evenings.

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  • 40 g dried porcini
  • 10 beets, baked and peeled
  • 2 potatoes, cooked and peeled
  • 1 onion
  • 2 garlic cloves
  • 8 sage leaves
  • 1 spring onion
  • 1 egg
  • 80 ml creme fraiche
  • 2 tsp garlic tomato paste
  • 40 ml water
  • oliven oil
  • salt, pepper


    1. Put the dried mushrooms in a bowl, pour boiling water over and leave to soak for 20 mins.
    2. Grate the beets and the potatoes on the largest holes of a grater into a colander. Mix. Chop the sage leaves and the spring onion. Mix with the grated beets and potatoes.
    3. Peel and chop the onions and the garlic cloves.
    4. Heat skillet over medium heat and warm the oil. Add the chopped onion and the chopped garlic to the skillet and cook, stirring occasionally, about 5 minutes. Drain the mushrooms and chop. Add the chopped mushrooms to the skilled and cook, stirring occasionally, about 10 minutes.
    5. Mix the cooked mushrooms and the onions with the beet mix. Whisk 1 egg and stir into the beet mix. Mix well. Season.
    6. Warm the oil in the skillet again. Put the flour onto a plate. Take some of the mix, pat into a burger, then dip in the flour and fry on each side.
    7. Place the fried burgers on a oven proof dish. Mix the creme fraiche, the tomate garlic paste and the water and pour over the dish.
    8. Heat oven to 200C fan and bake for 20 minutes.

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