Vegetarian
2
Ukrainian
Beetroot latkes
Allergens: Eggs, Gluten, Milk
Crisp shredded-beetroot fritters served with cool mint yogurt, rocket and tomatoes, earthy, fresh and brunch-ready.
Ingredients
- Vegetable oil 1 tbsp
- Plain flour 1 tbsp
- Ground cumin 0.5 tsp
- Fresh mint 0.5 bag
- Beetroot 400 g
- Cherry tomatoes 130 g
- Garlic 1 clove
- Lemon
- Rocket 150 g
- Eggs 1
- Greek yogurt 4 tbsp
- Caraway seeds 1 tsp
Method
- Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.
- Heat the oil in a large non-stick pan.
- Spoon in the mixture to make six round latkes.
- Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.
- Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.