Rauðrófnaböff

Beetroot schnitzel

The recipe here from my beloved old Icelandic cookbook from February 1945 is nice proof that even Icelanders didn't eat exclusively meat and fish in the past. Even though I know a lot of Icelanders (especially older ones) who like to suppress it themselves.

Ingredients

500 g cooked beetroot
300 g boiled potatoes
3 eggs
1 onion
1/2 tsp salt
1/2 tsp pepper
50 g potato flour

4 Tbsp breadcrumbs

oil for frying


Preparation

Cut the cooked beetroot and the cooked potatoes into coarse pieces.

Put the beetroot and potatoes together in the blender and puree thoroughly.

Then cut the onion into small pieces and mix it with the potato flour, eggs, pepper and salt into the beetroot and potato mixture.

Finally, add 2 tablespoons of breadcrumbs until the mixture has a nice, somewhat malleable consistency.

Heat some oil in a pan.

Then form flat flat cakes with your hands and place the flat cakes in the hot fat, sprinkling the flat cakes with breadcrumbs.

Fry the beetroot schnitzel on both sides until golden brown, then cook in the preheated oven at 250 °F (120 °C) upper and lower heat for about 10 minutes while you prepare the rest of the food.

The beetroot schnitzels are traditionally served with boiled potatoes and brown sauce. However, instead of brown sauce, we had a portion of spinach as a side dish.

[Translated from here.]