Sweet Potato Latkes

Sweet Potato Latkes

INGREDIENTS

  • 500g sweet potato, peeled and coarsely grated
  • 2 stalks of spring onion, sliced
  • 4 tbsp potato starch/cornstarch
  • 2 tbsp gluten-free flour
  • 1/2 tsp dried dill
  • 1/2 tsp salt
  • Sunflower oil, for frying
  • 1/4 cup vegan mayonnaise
  • 1 tbsp brine from Gaga’s Dill Pickle Kraut
  • 1 tsp dried dill
  • Gaga’s Dill Pickle Kraut
  • Lemon and fresh chives, to serve.


METHOD
In a large mixing bowl, mix together the sweet potato, spring onion, cornstarch, dill and salt and leave for 2-3 minutes. Take handfuls of the mixture and squeeze as much liquid out as you can. Add the gluten-free flour and mix lightly. Heat 1cm of sunflower oil in a large frypan for shallow-frying. Form little balls of potato mixture (about 1/3 cup) and flatten between your palms before placing into the hot oil. Fry for 2-3 minutes before flipping and frying for a further 2 minutes. Drain on some paper towel. In a small bowl combine the mayonnaise, kraut brine and dill. Top each latke with a small smear of the mayonnaise, some Gaga’s Dill Pickle Kraut and freshly chopped chives. Serve with lemon and enjoy!

Read more

Korean Seaweed Rice Rolls (Mini Kimbap)

Korean Seaweed Rice Rolls (Mini Kimbap)

Probiotic Beet Spread

Probiotic Beet Spread

Your Cart

Your cart is currently empty.
Click here to continue shopping.