Beetroot Latkes
Crispy, golden beetroot latkes seasoned with cumin, caraway and lemon zest, finished in the oven for a perfect texture. Served with a fresh mint yogurt and a light rocket and cherry tomato salad.
Ingredients
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Beetrootβ 400 g π« 4 pcs
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Rapeseed Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
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Eggβ 50 g π₯ 1 pcs
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Rocketβ 150 g None
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Greek Yogurtβ 59.2 g π§ 59.2 ml π₯ 4 tbsp
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Cherry Tomatoesβ 130 g 10ΒΎ pcs
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Plain Flourβ 8.9 g π§ 14.8 ml π₯ 1 tbsp
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Lemonβ 100 g π 1ΒΌ pcs
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Caraway Seedβ 2.5 g π§ 4.9 ml π₯ 1 tsp
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Ground Cuminβ 2 g 1 pcs
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Garlicβ 5 g π§ 1 pcs
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Mintβ 1 g 1 pcs
Total nutrition
555 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 180Β°C/160Β°C fan/gas 4. Prepare the latkes by combining the grated beetroot, beaten egg, plain flour, finely chopped garlic, caraway seeds, ground cumin and lemon zest in a large bowl until well mixed.
- Heat 1 tablespoon of rapeseed oil in a large non-stick frying pan over medium heat. Spoon in the mixture to form six round latkes, pressing them gently to flatten. Fry for 4β5 minutes on each side until golden and crisp, then transfer to a baking sheet and bake in the preheated oven for 10 minutes.
- While the latkes bake, combine the Greek yogurt with the chopped mint in a small bowl. Toss the rocket leaves and cherry tomatoes together. Serve the hot latkes alongside the mint yogurt and fresh salad.
Source:
TheMealDB
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