|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
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Allow the roasted potato to lend itself to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
This campaign was originally produced in the framework of a programme co-financed by the European Union