300g sebago (starchy) potatoes, peeled
1 egg
40g butter, melted
sea salt and cracked black pepper
1/2 cup (120g) sour cream
1 tablespoon houseradish cream
100 grams baby beetroot, drained and sliced
1/2 cup parsley leaves, to serve
Perheat oven to 200C (390F). Finely shred the potato. place in a large bowl with the egg, butter salt and pepper and mix well to combine. Drain off any excess liquid. Press tablespoonfuls of the mixure into the base of 12 lightly greased 1/2 cup-capacity (125ml) muffin tins and bake for 25 minutes or until golden. Cool on wire rack.
Place the sour cream and horseradish in a bowl and mix until well combined. Spoon onto the potato pancakes and top with beetroot and parsleyl to serve. Makes 12.

.