Beet Latkes
Crispy potato pancakes made from beets with the aroma of caraway and cumin — a simple and vibrant dish from Ukrainian cuisine. Served with refreshing mint yogurt and a light arugula and cherry tomato salad.
Ingredients
- 400 g Beets
- 1 pcs Egg
- 1 tbsp Wheat flour
- 1 clove Garlic
- 1 tsp Cumin seeds
- 0.5 tsp Ground cumin
- 1 pcs Lemon
- 1 tbsp Rapeseed oil
- 4 tbsp Greek yogurt
- 0.5 bunch Fresh mint
- 150 g Arugula
- 130 g Cherry tomatoes
Instructions
- Preheat the oven to 180°C. Grate the beets on a coarse grater and squeeze out the excess juice by hand or through a kitchen towel. Mix the beets with egg, flour, minced garlic, cumin seeds, ground cumin, and lemon juice or zest until you have a uniform mixture.
- Heat the rapeseed oil in a large non-stick skillet over medium heat. Drop spoonfuls of the mixture onto the skillet, forming 6 round latkes. Fry for 4–5 minutes on each side until golden brown.
- Transfer the latkes to a baking sheet and place in the preheated oven for 10 minutes to finish cooking through.
- While the latkes are in the oven, mix the Greek yogurt with finely chopped mint in a small bowl. Toss the arugula and cherry tomato halves in a salad bowl. Serve the hot latkes with mint yogurt and fresh salad.