Ingredients
ScaleNo serving count in the source — scale by factor
- Rapeseed Oil1 tablespoon
- Greek Yogurt4 tablespoons
- Mint1/2 bag
- Rocket150g
- Cherry Tomatoes130g
- Beetroot400g
- Egg1 beaten
- Plain Flour1 tablespoon
- Garlic1 clove finely chopped
- Caraway Seed1 tsp
- Ground Cumin1/2 teaspoon
- LemonZest of 1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
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.
