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.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

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.