Beetroot Latkes

Ingredients

• 400 gbeetroot, grated
• 1egg, beaten
• 1 tbspplain flour
• 1 clovegarlic, finely chopped
• 1 tspcaraway seeds
• 1/2 tspground cumin
• 1lemon, zest only
• 1 tbspcanola oil, for frying
• 4 tbspgreek yogurt, for serving
• mint, half a bag
• 150 grocket
• 130 gcherry tomatoes

Method

1. 1

   Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining the grated beetroot, beaten egg, flour, garlic, caraway seeds, ground cumin, and lemon zest in a bowl.

2. 2

   Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4–5 mins on each side until browned, then transfer to a baking sheet and bake for 10 mins.

3. 3

   Combine the yogurt and chopped mint in a small bowl. Toss the rocket and cherry tomatoes together, then serve the latkes with the mint yogurt and salad.