|Energy (Kcal) 403|
|Energy (KJ) 1690|
|Saturated Fat 4.9g||24%|
|Total Sugars 5.0g||5%|
Turn your oven to 150°C/Gas Mark 2.
Take a large mixing bowl and beat your eggs, then stir in the flour. Coarsely grate the potatoes and squeeze out any excess water using a tea towel. Add this to the egg and flour along with coarsely grated beetroot and chopped spring onions. Season with salt and milled pepper and mix everything well.
Place a large frying pan over a medium-hot heat and add the groundnut oil. When hot take a heaped tablespoon of the latke mixture to the pan, flatten slightly so they are about 2cm thick and leave to cook until golden and crisp (about 3-4 minutes) flip over and cook on the other side until golden and crisp. Pop into the oven to keep warm whilst you prepare the second batch.
When you have all 8 made you are ready to serve. Place the latkes onto your serving plates, top with waves of smoked salmon and finish with a little crème fraiche, chopped chives and a milling of fresh pepper.
Alternatives to beetroot that also work really well are: swede, courgette, mouli, parsnip or squash.
300g smooth potatoes (such as Desiree), peeled
2 spring onions
groundnut oil for frying.
400g smoked salmon
4 large teaspoons crème fraiche
Snipped fresh chives
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Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
This campaign was originally produced in the framework of a programme co-financed by the European Union