Ingredients — tap any to shop it
- Rapeseed Oil 1 tablespoon
- Greek Yogurt 4 tablespoons
- Mint 1/2 bag
- Rocket 150g
- Cherry Tomatoes 130g
- Beetroot 400g
- Egg 1 beaten
- Plain Flour 1 tablespoon
- Garlic 1 clove finely chopped
- Caraway Seed 1 tsp
- Ground Cumin 1/2 teaspoon
- Lemon Zest of 1
Method
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.