Saturday, 10 December 2011

Beetroot and Carrot Latkes

It is the Jewish festival of lights, Hannuka (or Hanukka, it seems both spellings are used)soon, and Latkes, or potato cakes, are a staple for most people observing the festival.  I am not Jewish, but I approve of nicking other cultures' food if it is good!  The principle of a latke is to combine grated starchy potato and grated onion with plenty of seasoning, and then fry spoonfuls of the mix, flattened, in oil until brown and crisp.  Delicious.  I saw a version made with grated carrot and beetroot, and made some last night, along with the pototo variety.  Really nice - just make sure they are well seasoned, they need quite a bit of salt and pepper.  I also added some beaten egg to bind them (about half an egg to 1 large carrot and beetroot) as they don't have the starch that the potato variety has.  Also, I used much less oil than traditional recipes, and finished them off on a baking sheet in the oven for 10 minutes.  This ensures they are cooked through, and they go a lovely colour.  Served with flakes of smoked mackerel, some watercress, and creme fraiche mixed with grated horseradish, this made a really nice, almost Scandinavian, supper.

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