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.
