Peel the beet and tear into coarse pieces with a grater. Mix with the egg and spelt bran and let swell for 10 minutes.
Then season with fresh horseradish, salt, pepper and a little lemon juice.
Heat 4 tablespoons of sunflower oil in a pan, form small pancakes from the beetroot mixture and fry until crispy on both sides.
Preparation Tip:
The pancakes go perfectly with fried fish or dark meat.
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