Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 tbsp rapeseed oil, for frying
• 4 tbsp Greek yogurt
• ¼ oz fresh mint leaves (about 1/2 bag), chopped, plus extra to serve
• 5¼ oz rocket
• 4½ oz cherry tomatoes, halved
• 14 oz raw beetroot, peeled and coarsely grated
• 1 egg, beaten
• 1 tbsp plain flour
• 1 garlic clove, finely chopped
• 1 tsp caraway seeds
• 1/2 tsp ground cumin
• 1 lemon, zested, plus a squeeze of juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Method

1. Put the grated beetroot in a clean tea towel or sieve and squeeze hard to remove as much liquid as you can; dry beetroot makes crisp latkes.
2. Tip the beetroot into a bowl and mix in the egg, flour, garlic, caraway, cumin, lemon zest, salt and pepper until everything is evenly combined.
3. Stir the chopped mint and a squeeze of lemon juice into the Greek yogurt and set aside.
4. Heat the rapeseed oil in a large non-stick frying pan over medium heat. Drop in heaped tablespoonfuls of the beetroot mixture, flatten each into a disc about 2¾ in across, and fry for 3-4 minutes per side until crisp at the edges and cooked through. Drain on kitchen paper and keep warm while you fry the rest.
5. Toss the rocket and cherry tomatoes together and divide between plates.
6. Top with the hot latkes, spoon over the mint yogurt, scatter with extra mint and serve at once.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).