Fish Cakes with Homemade Beetroot Tortillas!

Ingredients

• 2 x potatoes
• 2 x carrot
• 1 x beetroot
• 2 dl plain white flour
• ¼ tsp salt
• 3 x fish cakes
• 20 g rocket

Method

1. In this recipe, we're using the creme fraiche dressing made previously in the weekly menu.
2. Dice potatoes, carrots and beets, and bake in the oven at 220 degrees celcius for about 20-25 minutes, until all the vegetables are cooked through.
3. Add the roast veggies to a bowl, and mash with an immersion blender (or in a food processor) until pureed. Combine with flour and salt, and knead until you have a smooth and not-sticky dough. You may need a little more flour than what is stated in the recipe..
4. Roll the dough out on baking sheet to avoid turning your kithcen counter pink permanently.
5. Shape the dough into a long sausage before dividing it into approximately equal parts. Roll each part into thin tortillas. Use plenty of flour.
6. Cook the tortillas on both sides in a dry pan on high heat, and store under a damp kitchen towel.
7. Cook the fish cakes in a frying pan.
8. Fill the gorgeous pink tortillas with rocket, creme fraiche dressing and warm fish cakes.