Beet latkes with smoked salmon and caraway sour cream
By Chatelaine24
PREP TIME
20 min
TOTAL TIME
35 min
Serves
6
Photo, Erik Putz.
It’s peak season for endless varieties of fruit and veg, and when the produce is this good, we say let the ingredients shine. Here’s a simple way to make the most of a farmer’s market haul.
Ingredients
- 1/2 cup sour cream
- 1/2 tsp caraway seeds , toasted
- 2 medium red beets , peeled and grated (about 4 cups packed)
- 1 large carrot , grated (about 1 1/2 cups)
- 1 onion , grated
- 2 eggs , beaten
- 2/3 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup canola oil
- 140 g smoked salmon
Instructions
- COMBINE sour cream and caraway seeds in a small bowl. Squeeze out excess liquid from beets, carrot and onion using hands or kitchen towel (beets may stain towel). Stir vegetables with eggs, flour and salt in a large bowl. Season with fresh pepper.
- POUR oil into a large non-stick frying pan until it reaches halfway up the side. Set over medium. Working in batches of 4 latkes, scoop 1/4 cup packed beet mixture per latke into pan. Flatten slightly with a spatula and cook until golden, about 3 min per side. Transfer to a paper-towel-lined plate. Serve with caraway sour cream and smoked salmon.
- Kitchen Tip: To save time, use a food processor to grate vegetables.
Best way to peel beets
[brightcove id=’1168406037001′ width=’640′ height=’360′]
Nutrition (per serving)
- Calories
- 292,
- Protein
- 11 g,
- Carbohydrates
- 22 g,
- Fat
- 18 g,
- Fibre
- 3 g,
- Sodium
- 466 mg.
- Excellent source of
- vitamin B12
FILED UNDER: fall seafood side dishes stovetop vegetables
