Potato latkes with caramelised shallots & gorgonzola
An unusual vegetarian starter perfect for dinner parties as it can be made the day before and reheated
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 45 mins
Ready in 45 mins + soaking time
Vegetarian
- Coarsely grate the potatoes into a bowl of cold water and leave to soak for 30 minutes.
- 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.
- 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.
- 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.
- 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
Recipe from olive magazine, December 2006.
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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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A versatile vegetarian main course, served with salad in the summer, and green vegetables in the winter
2
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 45 mins
Ready in 45 mins + soaking time
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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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
