Beetroot latkes
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12 Ingredients
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40 min total
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Serves 2
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Easy
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Ukrainian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Earthy beetroot latkes spiced with caraway and cumin, baked crisp and served with cool minted yogurt and a fresh rocket and tomato salad.
Grating beetroot into a latke gives you the crisp fried edge of the classic potato version but with a sweet, earthy middle and a deep pink colour that catches everyone's eye. Caraway and cumin add warmth, while a spoonful of cool minted yogurt cuts through the richness. Serve them with a sharp rocket and tomato salad and you have a proper light meal.
Jump to recipe
Prep 20 min
Cook 20 min
Total 40 min
Easy
Scale:
- 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
Nutrition (per serving)
270
kcal
13g
Protein
31g
Carbs
12g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 180C/160C fan/gas 4. Combine all of the latke ingredients in a bowl until evenly mixed.
- Warm the oil in a large non-stick pan and spoon in the mixture to form six round latkes. Fry for 4 to 5 minutes on each side, then move them to a baking sheet and bake for 10 minutes.
- Stir the mint through the yogurt in a small bowl. Toss the salad leaves with the tomatoes, then serve the latkes alongside the minted yogurt and salad.
Tips from the ZestyPlate Kitchen
- Wring the grated beetroot in a clean tea towel before mixing. Less water means crisp edges rather than a soggy, steamed latke.
- Get a good colour on both sides in the pan first, then finish them in the oven so the centres cook right through.
- Leave space between the latkes as they fry. Crowd the pan and they trap steam instead of browning.
- Stir the mint into the yogurt while the latkes rest; the cool tang is exactly what the warm spice needs.
Frequently Asked Questions
You can. Brush them with oil and bake on a hot tray, but accept that you lose those crisp, lacy fried edges and get a softer latke.
Usually too much liquid or not enough to bind them. Squeeze the beetroot hard and check the egg and flour are well mixed through so everything holds.
They are at their best straight from the pan, but a few minutes in a hot oven brings back most of the crunch if you need to reheat.
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