Ingredients
- Rapeseed Oil (1 tablespoon)
- Greek Yogurt (4 tablespoons)
- Mint (1/2 bag)
- Rocket (150g)
- Cherry Tomatoes (130g)
- Beetroot (400g)
- Egg (1 beaten)
- Plain Flour (1 tablespoon)
- Garlic (1 clove finely chopped)
- Caraway Seed (1 teaspoon)
- Ground Cumin (1/2 teaspoon)
- Lemon (Zest of 1)
Instructions
Steps
- Preheat your oven to 180°C (160°C fan) or gas mark 4. In a mixing bowl, combine all the ingredients to create the latke mixture.
- Heat 1 tablespoon of rapeseed oil in a large non-stick skillet. Using a spoon, drop the mixture into the pan to form six round latkes. Fry them for about 4-5 minutes on each side until golden brown, then transfer them to a baking sheet and bake for an additional 10 minutes.
- In a small bowl, mix 4 tablespoons of Greek yogurt with 1/2 bag of mint. Toss together 150g of rocket and 130g of cherry tomatoes to make a fresh salad. Serve the crispy latkes alongside the mint yogurt and salad.