Eat like a girl: Beetroot latkes

I adore latkes, a delicious Jewish staple of shredded fried potato, like a mini rosti. Traditionally served with sour cream and apple sauce, they are hard to beat - but I love this earthy beetroot interpretation. As with potato latkes, you need to squeeze the grated beetroot of all of its juices before adding an egg and shaping it into cakes. Horseradish is perfect with beetroot, you can add it to the latke as I do here, or to the sour cream if you prefer.

Serves 2

five raw beetroots, peeled and grated

5cm fresh horseradish root, peeled and finely grated,

or two tbsp jarred grated horseradish

one egg, beaten

sea salt

freshly ground black pepper

two tbsp light vegetable oil

200ml sour cream Squeeze all the excess moisture out of the beetroot. It's easiest to do this with a clean tea towel, and one whose colour you don't care for. Place the grated beetroot inside, roll and twist it until the towel is bright pink and the beetroot is as dry as you can get it.

Combine the dried beetroot with the horseradish, then the egg. Season, then shape into patties and shallow fry over a medium heat for a couple of minutes on each side in the oil.

Serve with the sour cream.

Recipe from Comfort and Spice by Niamh Shields (Quadrille, £14.99).