Mediterranean Potato and Beetroot Latke Recipes

Prep in:
10 mins
Cook in:
10 mins
Serves:
4
Per Serving %RI
Energy (Kcal) 403
Energy (KJ) 1690
Fat 18.0g 25%
Saturated Fat 4.9g 24%
Total Sugars 5.0g 5%
Salt 2.2g 36%

Turn your oven to 150°C/Gas Mark 2.

Take a large mixing bowl and beat your eggs, then stir in the flour. Coarsely grate the potatoes and squeeze out any excess water using a tea towel. Add this to the egg and flour along with coarsely grated beetroot and chopped spring onions. Season with salt and milled pepper and mix everything well.

Place a large frying pan over a medium-hot heat and add the groundnut oil. When hot take a heaped tablespoon of the latke mixture to the pan, flatten slightly so they are about 2cm thick and leave to cook until golden and crisp (about 3-4 minutes) flip over and cook on the other side until golden and crisp. Pop into the oven to keep warm whilst you prepare the second batch.

When you have all 8 made you are ready to serve. Place the latkes onto your serving plates, top with waves of smoked salmon and finish with a little crème fraiche, chopped chives and a milling of fresh pepper.

Alternatives to beetroot that also work really well are: swede, courgette, mouli, parsnip or squash. 

Ingredients

300g Rooster potatoes, peeled 

2 spring onions

1 large beetroot, peeled

1 medium eggs

50g plain flour

2tbsp groundnut oil for frying.

To serve

400g smoked salmon

4 large teaspoons crème fraiche

Snipped fresh chives

300g Rooster potatoes, peeled  2 spring onions 1 large beetroot, peeled 1 medium eggs 50g plain flour 2tbsp groundnut oil for frying. To serve 400g smoked salmon 4 large teaspoons crème fraiche Snipped fresh chives

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