Parsnip & Dill Latkes with Baby Roasties & Horseradish Aioli
Traditionally made with potato, we've used parsnip and beetroot for a twist on classic latkes.
Ingredients
Potato Salad
- 800 g baby potatoes halved
- 20 g garlic salt
- 1 drizzle oil
- 1 Lebanese cucumber thinly sliced into rounds
- 150 g mesclun
- 40 g date & mustard dressing (or your favourite salad dressing)
- 1 drizzle olive oil
Latkes
- 3 parsnips grated
- 1 beetroot grated
- 1 red onion thinly sliced
- 170 g dill chickpea flour (150g chickpea flour, 4g baking powder, 6g garlic powder, 5g onion powder, 4g mustard powder, 1g dried dill)
- 1 cup water
- 1 tsp salt
- 1 drizzle oil
To Serve
- ½ lemon cut into wedges
- 100 g vegan horseradish aioli (or your favourite vegan aioli)
- 1 bunch dill
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep potatoes and toss on 1-2 lined oven trays with garlic salt and oil. Roast for 25-30 minutes, until golden and tender. Swap trays halfway through to ensure even cooking.
- Prep parsnip, beetroot and onion and set aside.
- In a large bowl, whisk dill chickpea flour, water measure and salt measure together, until smooth. Add parsnip, beetroot and onion to bowl and toss to combine.
- Heat oil in a large, non-stick fry-pan on medium-high heat. Using a ¼ cup measure, spoon latkes mixture into pan and cook in batches for 2-3 minutes each side, until golden and cooked through. Add more oil to pan between batches, if needed.
- Prep cucumber. Once potatoes have finished roasting, toss in a large bowl with mesclun, cucumber, date and mustard dressing and olive oil. Season to taste with salt and pepper.
- To finish, prep lemon.
- Serve latkes and potato salad with horseradish aioli and lemon wedges on the side for squeezing. Garnish with dill.
