As you can see their colour is unlike an average fishcake so you may not get away with hiding beetroot in these if you’re looking to fool the children. They do however take on a completely different taste that fishcakes that I think can sometimes be quite bland.
The ratio of potato to beetroot is fairly even so you aren’t bogged down by the starchy potato flavour that can come through and drown the fish taste. Salmon is quite a delicate flavour on its own, so you wont find an overwhelming fish taste in these fishcakes. There is a sweetness that comes through which is from the beetroot, which is off set by the spring onion which provides a slight tang.
If you wanted to add some spice, a chopped up chill would work quite well instead of or as well as the spring onion.
These are a great lunch food with salad, or a starter to make a change from standard fish cakes. They are quite light as the potato is less than you would expect so they do work well as a starter.
Beetroot is in season in January, but is usually available in supermarkets all year round, so there’s no excuse to go out there and try something new.
Are you a beetroot lover or hater?