Beetroot latkes
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Ukrainian
- Course
- Main
- Ready in
- 25 min
- Effort
- Some steps
Ingredients
×1
- 1 tablespoon Rapeseed Oil
- 4 tablespoons Greek Yogurt
- 1/2 bag Mint
- 150g Rocket
- 130g Cherry Tomatoes
- 400g Beetroot
- 1 beaten Egg
- 1 tablespoon Plain Flour
- 1 clove finely chopped Garlic
- 1 tsp Caraway Seed
- 1/2 teaspoon Ground Cumin
- Zest of 1 Lemon
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.
Tags
- vegetarian
You two might also like
Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.