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
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.