Beetroot latkes
An Ukrainian dinner. Ready in about 40 minutes. Difficulty: medium.
- 25 minPrep (about)
- 15 minCook (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- ⅓ cup + 2 tsp greek yogurt
- ¾ bag mint Shopping tip: Fresh mint leaves.
- 8 oz arugula Shopping tip: Arugula (UK: rocket).
- 7 oz cherry tomatoes
- 1.3 lb beets Shopping tip: Beets (UK: beetroot). Pre-cooked beets work.
- 2 eggs
- 1 ½ tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 2 cloves garlic
- Zest of 1 lemon
Sauces & oils
- 1 ½ tbsp canola oil Shopping tip: Canola oil (UK: rapeseed oil).
Spices & seasonings (2): caraway seeds, ground cumin
- 1 ½ tsp caraway seeds
- ¾ tsp ground cumin
How to make it
Steps in our own plain words.
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Turn the oven on to 350°F (325°F for a fan oven).
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Make your latkes by combining all of the ingredients.
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Heat the oil in a big non-stick pan.
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Spoon in the mix to make six round latkes.
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Fry for 4-5 mins on every side.
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Move to a sheet pan.
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Bake for 10 mins.
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Mix the yogurt and mint in a little bowl.
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Toss the salad leaves and tomatoes together.
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Dish up your latkes with the mint yogurt and salad.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.