Ukrainian · vegetarian

Beetroot latkes

Name: Beetroot latkes
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rapeseed Oil1 tbsp
Greek Yogurt4 tbsp
Mint½
Rocket150 g
Cherry Tomatoes130 g
Beetroot400 g
Egg1
Plain Flour1 tbsp
Garlic1 clove
Caraway Seed1 tsp
Ground Cumin½ tsp
Lemonzest1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.
2
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.
3
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.