Beetroot Latkes
Beetroot Latkes

Ingredients

Method

  • 400g raw beetroot, trimed, peeled, and grated
  • 1 large egg, beaten
  • 1 tbsp plain flour
  • 1 garlic clove, crushed
  • 1 tsp caraway seeds
  • ½ tsp ground cumin
  • Zest of 1 lemon
  • Make the latke mix by combining all the ingredients in a bowl. Preheat the oven to 180C.
  • Heat a little oil in a non-stick frying pan, and spoon the mixture onto the hot pan to make 6 round latkes. Fry for 5 minutes on one side until the bottom is cooked and firm, then carefully flip them over to fry for 4 minutes on the other side. Transfer to a baking sheet, and bake for 10 minutes to finish. Serve with tomato salad, and enjoy.
20 mins
2 serving
This recipe pairs perfectly with the Wild & Wilder 'Wild Ones' Shiraz/Cabernet 2018 from South Australia, Australia.

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