MAE MAE’S BEET LATKE

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.

Hungry For More?

This March we’re celebrating Preservation with Liz’s very own Beet Pickled Eggs recipe.

This vegan chili recipe is the perfect way to keep warm this winter.

Georgette Farkas shares her recipe for this silky smooth butternut squash puree – a wonderful accompaniment for any meal.

Georgette Farkas shares this tender braised red cabbage recipe; the perfect accompaniment to duck or pork or just about any kind of sausages.

Georgette Farkas shares her recipe for this very grown-up version of a rich and very dark chocolate pudding to share with your special someone.

This February we’re celebrating Kimchi with a Carrot & Napa Cabbage Kimchi Recipe by Chef Rachel John.

Chef Rachel John shares her very own Star Anise Braised Pork Belly Tacos Recipe, paired perfectly with her Kimchi recipe.

Try this Vegan(ish) Butternut Squash Recipe by Chef Rachel John – topped with her Carrot & Napa Cabbage Kimchi.