Description
These vibrant and flavorful beetroot latkes are a delightful twist on the classic potato pancake. Made with coarsely grated raw beetroot, aromatic spices, and fresh herbs, these crispy latkes are pan-fried then baked for the perfect texture. Served with a refreshing mint-infused Greek yogurt and a fresh rocket and cherry tomato salad, they make a light, healthy, and satisfying meal or appetizer.
Ingredients
Scale
Latkes
- 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
- 1 tbsp rapeseed oil
Mint Yogurt Sauce
- 4 tbsp fat-free Greek yogurt
- ½ small bunch mint leaves, finely chopped
Salad
- 150g mixed rocket salad leaves
- 130g cherry tomatoes, halved
Instructions
- Prepare the Latke Mixture: In a large bowl, combine the coarsely grated beetroot, beaten egg, plain flour, grated garlic, caraway seeds, ground cumin, and lemon zest. Mix thoroughly until all ingredients are evenly incorporated to form the latke batter.
- Heat the Oil: Place a large non-stick pan over medium heat and add the rapeseed oil. Allow the oil to heat until shimmering but not smoking, ensuring it’s ready for frying the latkes.
- Fry the Latkes: Spoon the beetroot mixture into the pan, shaping it into six evenly sized round latkes. Fry each latke for 4-5 minutes on one side until golden brown and crispy, then carefully flip and fry for another 4-5 minutes on the other side.
- Bake the Latkes: Preheat your oven to 180°C (160°C fan)/gas mark 4. Transfer the fried latkes onto a baking sheet and bake them in the oven for an additional 10 minutes. This step ensures the latkes are cooked through and retain a crispy exterior.
- Prepare the Mint Yogurt: While the latkes bake, stir together the fat-free Greek yogurt and finely chopped mint leaves in a small bowl. This refreshing sauce will complement the earthy beetroot flavors.
- Assemble the Salad: Toss the mixed rocket salad leaves and halved cherry tomatoes together in a serving bowl to create a fresh, vibrant salad.
- Serve: Plate the baked latkes alongside the rocket and tomato salad and a generous dollop of the mint yogurt. Enjoy immediately while warm and crispy.
Notes
- Make sure to peel and coarsely grate the beetroot for better texture and quicker cooking.
- Frying the latkes first before baking helps maintain a crisp crust while ensuring they are fully cooked inside.
- You can substitute rapeseed oil with sunflower or vegetable oil if preferred.
- For a dairy-free version, replace the Greek yogurt with a plant-based yogurt alternative.
- Serve the latkes immediately after baking for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: beetroot latkes, beetroot pancakes, healthy latkes, vegetarian appetizer, Greek yogurt sauce, caraway cumin latkes, roasted beetroot pancakes
