Crispy Potato Pancakes With Beetroot And Horseradish Cream

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donna hay


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300 g sebago (starchy) potatoes peeled

1 egg

40 g butter, melted

sea salt and cracked black pepper

½ cup (120g) sour cream

1 tablespoon store-bought horesradish cream

100 g canned baby beetroot, drained and sliced

½ cup chervil leaves, to serve

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