Beetroot Latkes

Method4 steps · about 45 min

1. 1

   Step 1: Heat the oven to 180°C, or 160°C fan. Peel and trim the raw beetroot (400 g) and grate it coarsely. Beat the large egg (1 large), peel and grate the garlic (1 large), and wash and zest the lemon. Mix the grated beetroot with the beaten egg, flour (1 tablespoon), garlic, caraway, cumin (1/2 teaspoon) and all the lemon zest to make the latke mixture. Keep the frying oil, yogurt, mint and salad ingredients separate.

   Uses 400 g raw beetroot, peeled, trimmed and coarsely grated in step 1 · 1 large egg, beaten in step 1 · 1 tablespoon Plain Flour · 1 large garlic clove, peeled and grated in step 1 · 1 tsp Caraway Seed · 1/2 teaspoon Ground Cumin · Zest from 1 lemon

2. 2

   Step 2: Heat all the tablespoon oil (1 tablespoon) in a large non-stick frying pan. Spoon in all the mixture as six round latkes, working in batches if necessary. Fry each latke for 4–5 minutes on the first side, turn it, and fry for another 4–5 minutes until both sides are set and coloured.

   Fry each latke side; repeat after turning · 5 minUses All the latke mixture · 1 tablespoon Rapeseed Oil

3. 3

   Step 3: Transfer all six fried latkes to a baking sheet and bake in the heated oven for ten minutes, until the beetroot is tender and the egg mixture is fully set.

   Oven-finish six latkes · 10 minUses All six fried latkes

4. 4

   Step 4: Wash and finely chop the mint leaves and stir all of them into the yogurt. Wash the salad leaves, wash and halve the cherry tomatoes (130 g), then toss the leaves and tomatoes together. Serve three cooked latkes per person with the mint yogurt and salad.

   Uses All six cooked latkes · 4 tbsp fat-free Greek yogurt · Half a small bunch mint leaves, chopped now · 150 g mixed rocket salad leaves, washed for serving · 130 g cherry tomatoes, washed and halved for serving