Cumin-Scented Beet Latkes

Ingredients for Cumin-Scented Beet Latkes

• 1450ml coarsely shredded peeled beets (about 6 medium)

• 6 tablespoons plain flour

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons ground cumin

• 3/4 teaspoons ground coriander

• 3/4 teaspoons baking powder

• 1/4 teaspoons ground black pepper

• 3 large eggs, beaten to blend

• Canola oil (for frying)

• Celery and Coriander Relish

• Apple, spring onion, and Jalapeño Salsa

How to make Cumin-Scented Beet Latkes

Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.

Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 60ml fuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 177°C oven until crisp, about 10 minutes.)

Serve latkes with relish and salsa.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.