Potato latkes with caramelised shallots & gorgonzola

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1. Coarsely grate the potatoes into a bowl of cold water and leave to soak for 30 minutes.
2. Heat the butter and olive oil in a frying pan, add the shallots and sugar. Season. Cook over a medium heat for 10-15 minutes, turning the shallots until caramelised. Add the rosemary and cook for a minute. Keep warm.
3. Drain the potato, squeezing out excess moisture with a clean tea towel. Stir in the onion and caraway seeds, then fold in the eggs and season. Heat 1cm sunflower oil in a non-stick frying pan and add tbsps of the potato mix.
4. Flatten with the back of a spoon and fry for 3-4 minutes each side, until golden. Repeat with the rest of the mixture. Drain on kitchen paper. Keep warm in a low oven.
5. Divide the latkes between six warm plates. Top with the caramelised shallots. Pour the sherry vinegar into the shallot pan and bubble for a minute. Season, then spoon over the shallots. Top with gorgonzola and serve.

Per serving

475 kcalories, protein 14g, carbohydrate 31.8g, fat 33.3 g, saturated fat 10.7g, fibre 2.7g, salt 1.36 g

http://www.bbcgoodfood.com/recipes/4268/

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Ingredients

• 1kg waxy potatoes , peeled
• 25g butter
• 1 tbsp olive oil
• 12 shallots , peeled and halved lengthways
• 1 tsp soft brown sugar
• 1 tbsp rosemary leaves
• 1 onion , grated
• ½ tsp caraway seeds
• 2 eggs , beaten
• sunflower oil for shallow frying
• 2 tbsp sherry vinegar
• 200g gorgonzola , crumbled

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 45 mins

Vegetarian

Ingredients

• 1kg waxy potatoes , peeled
• 25g butter
• 1 tbsp olive oil
• 12 shallots , peeled and halved lengthways
• 1 tsp soft brown sugar
• 1 tbsp rosemary leaves
• 1 onion , grated
• ½ tsp caraway seeds
• 2 eggs , beaten
• sunflower oil for shallow frying
• 2 tbsp sherry vinegar
• 200g gorgonzola , crumbled

Per serving

475 kcalories, protein 14g, carbohydrate 31.8g, fat 33.3 g, saturated fat 10.7g, fibre 2.7g, salt 1.36 g

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