How to turn any root vegetables into latkes – recipe | Waste not
It’s not just potatoes that you can turn into these moreish fried cakes – just about any root veg will do the trickCrisp, savoury and satiating latkes are my idea of the perfect brunch and, rather than sticking to potatoes, I often make them with a mixture of root vegetables, using up whatever I have to hand – just 25-50g of any vegetable will make a latke – and adding some ground linseeds or flax, which gives breakfast some nutrition-boosting omega-3s,I usually have them with a poached egg for protein or apple compote and soya yoghurt,This is a great way to use up any tired root vegetables lurking in the crisper drawer, and a recipe I come back to again and again,Latkes are a traditional Jewish potato cake that work really well made with other root vegetables as well,If I have a few different coloured vegetables, I will grate and mix the vegetables separately to make multicoloured latkes, but it’s much simpler to mix them all together.
I used carrot leaves to decorate this dish,They’re beautiful but bitter, so use sparingly,Herbs are optional, of course, but if you want to add some colour, fresh flat-leaf parsley or coriander will freshen it up no end, too,And sauerkraut, which I made for last week’s column, is another wonderful traditional accompaniment to latkes, not least because its sour twang cuts through the rich fried flavour of the veg cakes,Serves 2150g mixed root vegetables, grated (eg, beetroot, celeriac, turnip, etc)1 onion, peeled and gratedSea salt 1 tbsp flour (wholegrain or plain), or 2 tbsp fine breadcrumbs1 tbsp wholegrain mustard (optional)2 tbsp ground linseeds 1 tsp baking powder Extra-virgin olive oil, for fryingTo serve (all optional)Carrot leaves, or parsley leavesSauerkraut Poached eggs Apple compote and yoghurtCombine the grated root vegetables and onion in a bowl with a good couple of pinches of sea salt and leave to sit for five minutes to draw out some of the excess moisture from the vegetables and ensure a nice, crisp end result.
Pick up handfuls of the veg mixture, squeeze out all the excess liquid from each one as you go (save the liquid, because, mixed with extra-virgin olive oil, it makes a fabulous dressing), then put the squeezed vegetables in a clean bowl,Add the flour or breadcrumbs, optional mustard, linseed and baking powder, and mix well to combine,Put a little olive oil in a frying pan on a medium heat,Divide the vegetable mixture into four balls, lay them in the pan, then flatten the latkes slightly with a spatula and leave them well alone for three to five minutes, until they are golden on the underside,Carefully flip them over and cook for a few more minutes, until golden brown on the other side.
Serve hot with your chosen toppings, or save and reheat later in the oven.
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