Beetroot latkes

Ingredients

2 servings

1 tablespoon Rapeseed Oil
4 tablespoons Greek Yogurt
1/2 bag Mint
150 g Rocket
130 g Cherry Tomatoes
400 g Beetroot
1 beaten Egg
1 tablespoon Plain Flour
1 clove finely chopped Garlic
1 tsp Caraway Seed
1/2 teaspoon Ground Cumin
1 Zest of 1 Lemon

Step 1 of 3

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

Step 2 of 3

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.

Step 3 of 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.

Cooking Timer

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