Curry-Spiked Vegetable Latkes
Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables. Packed with flavour and fibre, the mixture can be made in advance, and then simply portioned and fried for 6 minutes to glorious, crispy perfection. Don’t forget to drain off that excess oil once done, nobody wants a soggy, greasy latke..
Yield
8 servingsPrep
15 minCook
6 minReady
21 minIngredients
100g/3.5oz carrots
100g/3.5oz courgette/zucchini
100g/3.5oz potatoes
50g/1.75oz white onion, minced
5g/0.25oz parsley, chopped
30g/1oz brown rice flour
1 egg
1 tbsp. curry powder
¼ tsp. salt30ml/1fl oz olive oil
Ingredients
100g/3.5oz carrots
100g/3.5oz courgette/zucchini
100g/3.5oz potatoes
50g/1.75oz white onion, minced
5g/0.25oz parsley, chopped
30g/1oz brown rice flour
1 egg
1 tbsp. curry powder
¼ tsp. salt30ml/1fl oz olive oil
Directions
- Shred carrots, courgette/zucchini, and potatoes through a cheese grater.
- Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl.
- Heat olive oil in a non-stick skillet.
- Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring.
- Fry the latkes for 3 minutes per side over medium heat.
- Drain on paper towels.
