Latkes are traditionally served on the Jewish holiday of Hanukkah. Normally made with just potato, the shredded beetroot here provides great colour and deep purple potato cake ideal to serve with smoked trout and all the extras.
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For the Latkes:
400g raw beetroot, peeled and roughly grated
1 large potato, peeled and grated
1 onion, grated
50g plain flour
2 eggs
4 spring onions, thinly sliced
To serve:
100ml créme fraîche
4 soft boiled eggs
150g smoked trout
Trout roe
Small handful dill
Lemon, cut into wedges
Sea salt and freshly ground black pepper