For the beetroot caviar, heat the olive oil in a frying pan and fry the shallots, garlic and lime leaves for 1-2 minutes, or until softened.
Add the beetroot and continue to fry until the mixture is warmed through. Season, to taste, with salt and freshly ground black pepper and stir in the horseradish sauce.
For the pancakes, mix the sprouts, breadcrumbs, flour, cheeses and eggs, in a bowl until well combined.
Heat the vegetable oil in a frying pan, add spoonfuls of the batter mixture to the oil in batches and fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides. Remove the pancakes from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat with the remaining batter mixture.
To serve, divide the pancakes between four serving plates, top each with a spoonful of beetroot caviar and soured cream and a handful of watercress.
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