CCrispy, savory and filling Latex It’s my idea of the perfect brunch, and instead of sticking with potatoes, I often make it with a mix of root vegetables, using whatever I have on hand — just 25-50 grams of any veggie is enough to make a latke — and adding some ground flaxseed or flax, giving the breakfast some nutrition-boosting omega-3s. I usually eat it with a boiled egg for protein or an apple compote and soy yogurt.
Root vegetable latex and linseed
This is a great way to use up any tired root vegetables lurking in the fresh produce drawer, and it’s a recipe I return to again and again. Latkes are a traditional Jewish potato cake that works well with other root vegetables as well. If I have a few different colored veggies, I’ll grate the veggies and mix them separately to make multi-colored latkes, but it’s much easier to mix them together.
I used carrot leaves to garnish this dish. It’s pretty but bitter, so use it sparingly. Herbs are optional, of course, but if you want to add some color, fresh flat-leaf parsley or cilantro will also liven it up endlessly. sauerkraut, I made a column last weekis another great traditional accompaniment to latkes, not least because its sour tang cuts through the rich fried flavor of the vegetable cakes.
serves 2
150 grams of mixed root vegetablesgrated (e.g. beetroot, celery, turnip, etc.)
1 onionPeeled and grated
sea salt
1 tablespoon flour (whole grain or regular), or 2 tablespoons fine bread crumbs
1 tablespoon whole grain mustard (optional)
2 tablespoons ground flaxseed
1 teaspoon baking powder
Extra virgin olive oilFor frying
For service (all optional)
Carrot leavesOr parsley leaves
Sauerkraut
Boiled eggs
Apple and yoghurt compote
Combine the grated root vegetables and onions in a bowl with a few pinches of sea salt and let them sit for five minutes to draw some excess moisture out of the vegetables and ensure a nice, crisp end result. Pick up handfuls of the vegetable mixture, squeeze all the excess liquid from each one as you go (reserve the liquid, because mixed with extra virgin olive oil, it makes a wonderful sauce), then place the squeezed vegetables in a clean bowl. Add the flour or breadcrumbs, optional mustard, flaxseed, and baking powder, and mix well to combine.
Put a little olive oil in a frying pan over medium heat. Divide the vegetable mixture into four balls, place them in the pan, then flatten the slices slightly using a flat spoon and leave them well alone for three to five minutes, until they are golden on the underside. Carefully flip and cook for a few more minutes, until golden brown on the other side. Serve hot with your chosen toppings, or save and reheat later in the oven.
