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.