Beetroot latkes
Beetroot latkes transform the potato classic into something earthier, more vivid. Ukrainian cooks have long grated root vegetables into crispy pancakes, and beetroot's natural sugars caramelize beautifully against hot rapeseed oil, creating deeper color and complexity than traditional versions. The Greek yogurt cuts through that richness while fresh mint and peppery rocket add brightness, making this a dish that works equally well at breakfast or as a substantial side.
Instructions
step 1 Heat the oven to 180C/160C fan/gas 4.
Make the latkes by combining all of the ingredients. step 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, then transfer to a baking sheet and bake for 10 mins. step 3 Combine the yogurt and mint in a small bowl.
Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad..
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