Ethiopian Inspired Beet and Potato Cakes

Instructions

1. 1Place the 2 medium beets and 2 medium potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat and cook for 25-35 minutes, or until fork-tender. Drain the water and let the beets and potatoes cool slightly until they are easy to handle. Peel the beets and potatoes.
2. 2While the beets and potatoes are cooling, finely chop the 1/4 medium onion and mince the 1 clove garlic. Heat 1 tablespoon of the vegetable oil in a medium skillet over medium heat (176.7°C / 175°C). Add the chopped onion and minced garlic and sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
3. 3In a large bowl, mash the peeled beets and peeled potatoes separately until mostly smooth. Add the sautéed onion and garlic mixture to the bowl with the mashed beets and potatoes. Add the 1 tablespoon Berbere spice blend, 1/4 cup all-purpose flour, and 1/2 teaspoon salt.
4. 4Mix all the ingredients in the bowl thoroughly with your hands or a sturdy spoon until everything is well combined and forms a cohesive mixture.
5. 5Divide the mixture into 8 equal portions and shape each portion into a small cake, about 5.08-7.62 cm in diameter and 1.27 cm thick.
6. 6Wipe out the skillet used for the onions and garlic. Add the remaining 1 tablespoon of vegetable oil to the skillet and heat over medium heat (176.7°C / 175°C).
7. 7Carefully place the formed cakes into the hot skillet, ensuring not to overcrowd the pan (you may need to cook them in batches). Fry the cakes for 5-7 minutes on each side, until they are golden brown and crispy on the outside. The cakes should sound crisp when gently pressed.
8. 8Remove the cooked cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the Ethiopian inspired beet and potato cakes warm.

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