Beetroot Eggcake

Very easy eggcake recipe for when you don't quite know what to do with a bunch of beets and leftover parsnips.  

Two plates of beetroot eggcake


  • 2-3 small beets

  • 1 big parsnip

  • 1 can of kidney beans

  • 3 egg

  • ½ dl oatmeal

  • 1 clove garlic, finely chopped

  • Salt & pepper to taste

  • Olive oil

  • Feta cheese for topping 


  • 2 dl skyr

  • 1 tbsp mayonnaise

  • Parsley or other herbs

  • Salt & pepper to taste

How to make the cake

  1. Grate beets and parsnip. Mix together with kidney beans, eggs, oat meal, garlic and a pinch of salt and pepper. 

  2. Heat up a pan with oil. Form little round cakes and fry in the pan on low heat for about 30 minutes, until the egg is cooked and the cakes are firm. Cover the pan with a lid if you have one.

  3. Make the dressing: Mix together skyr, mayonnaise and parsley and taste with salt and pepper. 

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Recipe by Kodeordeter