2018 LATKE FESTIVAL RECIPES: MAE MAE’S BEET LATKE

MAE MAE’S BEET LATKE

INGREDIENTS

PROCEDURE

  • 1 medium Tomato, diced

  • 1 Cucumber, diced

  • 1 small Red Onion, diced

  • 2 tbsp chopped fresh Mint

  • 2 tbsp chopped fresh Cilantro

  • 1 Lime, zested and juiced

  • 1 tsp Lemon Verbena Oil

  • ¾ cup Vegan Mayo

  • 2 cups Matzah Meal

  • ¼ cup Corn Starch

  • 1 cup shredded Beets

  • 1 cup shredded Yukon Gold Potatoes (squeeze out excess liquid)

  • 2 tbsp grated White Onion

  • 1 tbsp grated Garlic

  • Mix vegan mayo with chives and lemon verbena oil. Cover and set aside

  • Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and chopped lime zest- season with salt and pepper to taste

  • Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah meal, and cornstarch. Season to taste with salt and pepper.

  • Let sit for 10 minutes to let the mixture absorb

  • Heat Canola oil in a sauté pan over medium heat

  • Add walnut-sized balls of the mixture into the pan- flatten into disks with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.

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