Earthy beetroot latkes spiced with caraway and cumin, baked until crisp and served with cool minted yogurt and a fresh rocket and tomato salad.
These vibrant beetroot latkes are crisp, earthy and beautifully pink, spiced with caraway and cumin and served with cool minted yogurt and a fresh salad. They're a colourful, wholesome twist on the classic fried potato pancake.
Prep 20 min
Cook 20 min
Total 40 min
Easy
- 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.
Tips from the ZestyPlate Kitchen
- Squeeze excess moisture from the grated beetroot so the latkes crisp rather than steam.
- Fry until deeply golden on each side before finishing in the oven to cook through.
- Don't overcrowd the pan — give each latke room to brown properly.
- The minted yogurt is the perfect cool, tangy partner to the warm spiced latkes.
Frequently Asked Questions
Yes — brush with oil and bake, though you'll get a softer result than the crisp fried edges.
Too much moisture or not enough binding. Squeeze the beetroot well and make sure the egg and flour hold it together.
They're best fresh and crisp, but you can reheat them in a hot oven to revive the crunch.
