Beetroot latkes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp rapeseed oil
- 4 tbsp fat-free Greek yogurt
- ½ small bunch mintleaves, finely chopped
- 150g mixed rocket saladleaves
- 130g cherry tomatoeshalved
For the latkes
- 400g raw beetrootpeeled, trimmed and coarsely grated
- 1 large eggbeaten
- 1 tbsp plain flour
- 1 large garlic clovegrated
- 1 tsp caraway seeds
- ½ tsp ground cumin
- 1 lemonzested
Nutrition: Per serving
- kcal307low
- fat10glow
- saturates1g
- carbs28g
- sugars19g
- fibre8g
- protein22g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.
step 2
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.
step 3
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.
