Devilled Beetroot & Horseradish Salad With Potato Pancakes

For the Salad

1. Dice the Florette cooked beetroot and place into a clean mixing bowl.
2. Finely chop the parsley and add to the beetroot.
3. Add the olive oil and mix well.

For the Warm Potato Pancakes

1. Place the cold mash potato into a clean mixing bowl with the flour.
2. Finely slice the chives and add to the bowl along with a little salt.
3. Separate the egg white and yolk, add the yolk to the bowl.
4. Add the milk and mix all together until a smooth paste is formed.
5. In a separate clean bowl, whisk the egg white until double in size and soft peaks are formed.
6. Gentle fold the whipped white into the mixture.
7. Heat the oil in a frying pan.
8. Spoon the mixture into the pan to form small pancakes.
9. Cook until the bottom side is golden, flip over and finish cooking until the second side is golden, remove from the pan. Mixture should make 8 small pancakes.

To Serve

1. Place the potato cakes on the plate, top with the beetroot, drizzle over the horseradish sauce.