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..
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Serves
6 to 8 latkes
Prep
15 mins
Cook
6 mins
Total Time
21 mins
Dietary
DF, GF, VEG
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
Method:
1. Shred carrots, courgette/zucchini, and potatoes through a cheese grater.
2. Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl.
3. Heat olive oil in a non-stick skillet.
4. Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring.
5. Fry the latkes for 3 minutes per side over medium heat.
6. Drain on paper towels.
