Beetroot Pancakes

4 medium cooked beetroot

2 medium potatoes

1 medium onion

1½ tsp salt, plus more for finishing

4 Tbsp. (or more) extra-virgin olive oil, divided

2 large eggs, beaten

6 Tbsp. panko or fresh bread crumbs

¼ cup cornflour

2 tsp coriander seeds, crushed

2 tsp cumin seeds, crushed

1 lemon, halved

½ cup plain whole-milk yogurt or sour cream

½ cup coarsely chopped dill

Freshly ground black pepper

Scrub the potato, then grate on the large holes of a box grater into a colander or sieve. Grate the cooked beetroot and the onion in the same way and add to the grated potato. Season with salt and toss well. Let vegetables sit at least 25 minutes.

Working with a large handful at a time, squeeze grated vegetables to expel as much liquid as possible. Discard the liquid. Place the squeezed vegetables to a mixing bowl.  Add the beaten eggs, panko or crumbs, cornflour, coriander, cumin and salt and mix together.

Heat 2 Tbsp. oil in a skillet or heavy bottomed pan set over medium-high. Working in batches and adding more oil between batches if needed, scoop three ¼-cupfuls of vegetable mixture into pan and flatten into thin pancakes. Cook until browned, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven until ready to serve.

We topped with: Dressed greens, boiled egg, generous mustard horseradish mayo, fresh horseradish