Beetroot latkes
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Beetroot latkes

By Esther Clark

Make beetroot the star ingredient with these healthy latkes which provide three of your 5-a-day. The purple root is packed full of vitamin C and folate 

  • Prep:25 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 307
  • fat 10g
  • saturates 1g
  • carbs 28g
  • sugars 19g
  • fibre 8g
  • protein 22g
  • salt 0.6g

Ingredients

  • 1 tbsp rapeseed oil
  • 4 tbsp fat-free Greek yogurt
  • ½ small bunch mint leaves, finely chopped
  • 150g mixed rocket salad leaves
  • 130g cherry tomatoes, halved
  • 400g raw beetroot, peeled, trimmed and coarsely grated
  • 1 large egg, beaten
  • 1 tbsp plain flour
  • 1 large garlic clove, grated
  • 1 tsp caraway seeds
  • ½ tsp ground cumin
  • 1 lemon, zested

Method

  1. Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients. 

  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.

  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.

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