Can I make the latkes ahead of time?

Yes, you can prepare the latke mixture a few hours in advance. Store it in the fridge until you're ready to cook. Cooked latkes can also be made ahead and reheated.

What are common mistakes when making latkes?

1. Not squeezing out excess moisture from the beetroot. 2. Overcrowding the skillet, which can lead to steaming instead of frying. 3. Not heating the oil enough before adding the latkes.

What can I substitute for Greek yogurt in the mint dip?

You can use sour cream, plain yogurt, or a dairy-free yogurt alternative for the mint dip.

Is there a substitute for rapeseed oil?

Yes, you can use vegetable oil, sunflower oil, or olive oil as alternatives.

Can I use a different type of flour instead of plain flour?

Yes, you can substitute plain flour with whole wheat flour or gluten-free flour blends.

What can I use instead of caraway seeds?

You can substitute caraway seeds with cumin seeds or fennel seeds for a different flavor.

Beetroot Latkes

Ingredients

Rapeseed Oil1 tablespoon
Greek Yogurt4 tablespoons
Mint1/2 bag
Rocket150g
Cherry Tomatoes130g
Beetroot400g
Eggs1 beaten
plain flour1 tablespoon
Garlic1 clove finely chopped
Caraway Seed1 teaspoon
ground cumin1/2 teaspoon
LemonZest of 1

Instructions

Preheat Oven for Latkes
1 min
Set your oven to 180°C (160°C fan) or gas mark 4 to prepare for baking the latkes later on. While the oven heats up, gather your ingredients and get ready to combine them in a mixing bowl.
Fry the Latkes
30 min
In a large non-stick skillet, pour in 1 tablespoon of rapeseed oil and heat over medium-high heat until shimmering. Carefully spoon the latke mixture into the skillet, forming six equal, round patties. Cook each side for about 4-5 minutes until they achieve a crispy, golden-brown exterior, then transfer them to a baking sheet and place in the preheated oven for an additional 10 minutes to ensure they are cooked through.
Prepare Mint Yogurt and Salad
5 min
In a small bowl, combine 4 tablespoons of Greek yogurt with 1/2 bag of mint, mixing well to create a refreshing dip. In another bowl, toss together 150g of rocket and 130g of cherry tomatoes for a vibrant salad that complements the latkes beautifully. Arrange the crispy latkes on a plate and serve them with the mint yogurt and salad on the side.

FAQ

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, reheat them in a skillet or oven.

Beetroot Latkes

Ingredients

Instructions

Preheat Oven for Latkes

Fry the Latkes

Prepare Mint Yogurt and Salad

FAQ

How should I store leftover beetroot latkes?