Beetroot potato pancakes with garlic sour cream | Crispy autumn dish

Wash and peel the beetroot and potatoes, then coarsely grate them using the coarse side of a grater. Season lightly with salt and let rest in a bowl for 10 minutes.

Thoroughly squeeze out the rested grated vegetables with your hands to remove as much excess moisture as possible. This ensures the potato pancakes turn out crispy.

Add 2 crushed garlic cloves (set aside the third clove for serving), 2 eggs, the all-purpose flour, marjoram, salt, and ground black pepper to the squeezed vegetables. Mix the batter thoroughly.