Denise says:
- Raw fresh beetroot make excellent latkes and combine well with a topping of horseradish sauce, dill and smoked salmon. A traditional recipe with a modern twist!
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Makes: 15
Ingredients:
- 300g raw red beetroot - peeled
- 100g potato – peeled and coarsely grated
- 1 small onion – peeled and grated
- 1 tablespoon tahini paste
- 3 tablespoons ground coriander
- 3 tablespoons fresh dill
- 100g plain flour
- 50g porridge oats
- 1 egg – beaten
- Salt and pepper – to taste -LOTS OF SALT
- oil for cooking – ideally rapeseed
- Dressing
- 1 tablespoon horseradish sauce
- 3 tablespoons sour cream
- 1 tablespoon fresh dill
- 3 tablespoons apple puree
- Garnish 1 lemon – cut into slices, sprigs of dill
- 100g smoked salmon – cut into small pieces.
- 1-2 pickled gherkins – finely sliced
Method
- Combine the dressing ingredients together and set aside.
- Scrub the beetroots thoroughly, then grate them coarsely.
- Using a clean tea cloth or kitchen paper, squeeze out any excess liquid from the grated onions and grated potato. Now add this to the grated beetroot.
- Transfer to a bowl and mix well.
- Season, then stir in the tahini, flour, oats, egg, coriander and dill.
- Warm a shallow film of oil in a nonstick frying pan. Carefully drop generous spoonfuls of the mixture into the oil, flattening them down with the back of the spoon as you go.
- Leave them to cook over a moderate heat for a couple of minutes until just starting to crisp a little, then with the help of a palette knife or fish slice, turn them over quickly and cook the other side. Remove from the pan and drain on kitchen paper.
- Add a small teaspoon of the dressing to the latka, top with a little smoked salmon, a sprig of dill and a slice of pickled gherkin.
Tagged in: apple puree, Beetroot, Chanukah, dried coriander, fresh dill, horseradish, Jewish, onion, porridge, Potato, Smoked Salmon, Tahini