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


  • 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


  1. Combine the dressing ingredients together and set aside.
  2. Scrub the beetroots thoroughly, then grate them coarsely.
  3. 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.
  4. Transfer to a bowl and mix well.
  5. Season, then stir in the tahini, flour, oats, egg, coriander and dill.
  6. 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.
  7. 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.
  8. 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.