Name: Beetroot latkes
Cuisine: Ukrainian
Ingredients: 1 tablespoon Rapeseed Oil; 4 tablespoons Greek Yogurt; 1/2 bag Mint; 150g Rocket; 130g Cherry Tomatoes; 400g Beetroot; 1 beaten Egg; 1 tablespoon Plain Flour; 1 clove finely chopped Garlic; 1 tsp Caraway Seed; 1/2 teaspoon Ground Cumin; Zest of 1 Lemon

Ingredients

1 tablespoon Rapeseed Oil

4 tablespoons Greek Yogurt

1/2 bag Mint

150g Rocket

130g Cherry Tomatoes

400g Beetroot

1 beaten Egg

1 tablespoon Plain Flour

1 clove finely chopped Garlic

1 tsp Caraway Seed

1/2 teaspoon Ground Cumin

Zest of 1 Lemon

Instructions

1 Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.

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.

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.