2 medium beetroot, peeled and grated
1 medium potato, grated
1 green apple, peeled and grated
1/4 cup cheddar cheese (optional)
40g butter, melted
Avocado or Fried Egg to serve
Strain excess moisture from beetroot, potato and apple using absorbent paper or a sieve.
Combine beetroot, potato, apple cheese and melted butter in a bowl.
Heat 2 tbsp oil in a non-stick pan over medium heat. Add tablespoons of the mixture to the pan and flatten with an egg flip.
Cook for 5 mintes, turning once or until crunchy and golden.
Serve with creme fraiche, chives and either fresh avocado or a fried egg.