Rödbetslatkes
Enkel

Rödbetslatkes

Sprida gyllene rödbetsplättar kryddade med varma kryddor och vitlök, avslutade i ugnen tills de är perfekt mört inuti. Serveras med en svalande mintgräddfil och en frisk ruccolasallad med körsbärstomater – en rätt som balanserar jordig sötsak med fräsh örtkvalitet.

⏱️40 min
🍽️4 portioner
🥕 Vegetariskt
2.5
🍲 Middag🥕 Vegetariskt

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Preheat the oven to 180°C (160°C fan/gas 4).
  2. 2
    Finely grate the beetroot and squeeze out excess moisture. Mince the garlic. Combine the grated beetroot, egg, flour, crushed caraway seeds, ground cumin, minced garlic, and a pinch of salt and pepper in a bowl.
  3. 3
    Heat the rapeseed oil in a large non-stick pan over medium-high heat. Spoon the mixture into six portions and flatten into round latkes. Fry for 4-5 minutes on each side until golden and crispy.
  4. 4
    Transfer the latkes to a baking sheet and bake for 10 minutes.
  5. 5
    While the latkes bake, combine the Greek yogurt and fresh mint in a small bowl. Toss the rocket and halved cherry tomatoes together.
  6. 6
    Serve the warm latkes with the mint yogurt and salad alongside. Finish with a squeeze of fresh lemon juice.