|Zucchini and Carrot Latkes|
There are probably a number of other names I could call these, like veggie patties, vegetable pancakes, hash browns, veggie things but I just love calling them Latkes which in essence is what they really are. If you wondering, Latkes are traditional Jewish potato pancakes that are best known as traditional Hanukkah food. Normally made with potatoes, onion and matzah or breadcrumbs then fried in oil until crisp, it’s this frying in oil that symbolises the miracle of Hanukkah. Mine are a healthier version in that their baked and not fried, although they would still be quite healthy if fried in coconut oil, butter or any other healthy high heat tolerant oil. I also use ground nuts and seeds instead of breadcrumbs or matzah. If you are on a restricted diet you can also use just the eggs whites but I do suggest you add at least one egg yolk as they are a powerhouse of nutrition. I've talked about it here
|Beetroot, Carrot and Zucchini Latkes|
I've made the recipe generic so that you can use your favourite vegetables or at least feel that you can make then with whatever you have in your fridge. They're also a great way to use up vegetables at the end of the week when you need to go food shopping.
Paleo Vegetable Latkes
Choose 2-3 of the following vegetables, peel, then grate if applicable.
1 sweet potato
1 white potato
1 large cauliflower floret
2-4 tbs ground seeds *see note
1 egg or 2 egg whites
Salt and pepper to taste
1/3 - 1/2 onion diced
- Add your choice of vegetables to a large mixing bowl then add the seasonings and herbs.
- Stir through so that the seasonings and seed meals are distributed through the mix
- Add the eggs, then mix them through thoroughly and drop large tablespoons onto a baking paper lined tray.
- Grill for 10 minutes or until browned then turn over and grill for another 10 minutes on the other side or until the vegetables are cooked through and they are firm.
- Eat while warm or add them to a lunch box for later.
- For safety if you are going to be eating them much later in they day make sure you keep them cool.
- I grind up about equal portions of flax, chia, sunflower seeds and pepitas (pumpkin kernels) then store them in a sealed glass jar in my fridge to keep them fresh and stop the oils in them from going rancid. I do enough to last about a week.
- You could also use a combination of almond meal and coconut flour. Besan (chickpea) flour also works very well.
- Alternatively you can fry then in a fry pan with a smear of coconut oil or butter.
|Carrot, beet and zucchini preperation|
|Cauliflower, sweet potato and zucchini Latkes preparation|
|Stirred without eggs|
|with eggs and ready for the grill|
|Ready for cooking|
Enjoy :-) x