Beetroot latkes

Vegetarian · Ukrainian

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Rapeseed Oil1 tablespoon

Greek Yogurt4 tablespoons

Mint1/2 bag

Rocket150g

Cherry Tomatoes130g

Beetroot400g

Egg1 beaten

Plain Flour1 tablespoon

Garlic1 clove finely chopped

Caraway Seed1 tsp

Ground Cumin1/2 teaspoon

LemonZest of 1

Method 0/6 steps

step 1

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

step 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.

step 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.

00:00:00

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🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.

Beetroot latkes

Ingredients

Method 0/6 steps ↺ Clear

🚐 Making this work in a van

Method 0/6 steps