Curry-Spiked Vegetable Latkes
By: Nikki Brown
Published: Saturday, September 23, 2017 - 1:15pm

Ingredients




100g/3.5oz carrots
100g/3.5oz courgette/zucchini
100g/3.5oz potatoes
50g/1.75oz white onion, minced
5g/0.25oz parsley, chopped
30g/1oz brown rice flour
1 egg
1 tbsp. curry powder
¼ tsp. salt30ml/1fl oz olive oil

Preparation

1 Shred carrots, courgette/zucchini, and potatoes through a cheese grater. 2 Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl. 3 Heat olive oil in a non-stick skillet. 4 Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring. 5 Fry the latkes for 3 minutes per side over medium heat. 6 Drain on paper towels.

About

Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables. Packed with flavour and fibre, the mixture can be made in advance, and then simply portioned and fried for 6 minutes to glorious, crispy perfection. Don’t forget to drain off that excess oil once done, nobody wants a soggy, greasy latke..