RECIPE :: latkes (yiddish potato cakes)
2-4 servings
This version of Yiddish potato cakes contains parsnips to give a more earthy flavour. This can be used as a starter served with the traditional spiced apple sauce, but only serve 5 or 6 as they can be quite filling.
Ingredients
300g / 10½oz of potato (grated),
300g / 10½oz of parsnips (grated),
2 medium onions (finely chopped),
a handful of fresh coriander (roughly chopped),
2 cloves of crushed garlic,
1tsp of paprika,
½ tsp of salt,
¼ tsp of pepper,
5tbsp of gram flour and
enough olive oil for frying.
Method
| 1) |
Combine all the ingredients except the oil. |
| 2) |
Heat the oil in a frying pan over a medium heat and place one tablespoon of the mixture onto the pan, flatten and fry for 2 minutes each side or until both sides are a golden brown colour. |
| 3) |
Serve immediately. |
Variations
This is a fun recipe to play with, if you take the potatoes, parsnips, onions and flour as a base you have an empty canvas to play with. This is great as you can alter the recipe of the Latkes to compliment the flavours of the main meal.
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