Earthy beetroot latkes spiced with caraway and cumin, baked until crisp and served with cool minted yogurt and a fresh rocket and tomato salad.
- 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
Video
Preparation
- Heat the oven to 180C/160C fan/gas 4 and make the latke mixture by combining all of the latke ingredients.
- Heat the oil in a large non-stick pan and spoon in the mixture to make six round latkes. Fry for 4–5 minutes on each side, then transfer to a baking sheet and bake for 10 minutes.
- Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the minted yogurt and salad.
