- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 tbsp fat-free Greek yogurt
- ½ small bunch mint leaves, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 150g mixed rocket salad leaves
- 130g cherry tomatoes, halved
For the latkes
- 400g raw beetroot, peeled, trimmed and coarsely grated
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 large egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp plain flour
- 1 large garlic clove, grated
- 1 tsp caraway seeds
- ½ tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 lemon, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.
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.
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.