Curry-Spiked Vegetable Latkes by MyNutriCounter

Curry-Spiked Vegetable Latkes

Curry-Spiked Vegetable Latkes

Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables. Packed with flavour and fibre, the mixture can be made in advance, and then simply portioned and fried for 6 minutes to glorious, crispy perfection. Don’t forget to drain off that excess oil once done, nobody wants a soggy, greasy latke..

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  • Serves

    6 to 8 latkes

  • Prep

    15 mins

  • Cook

    6 mins

  • Total Time

    21 mins

  • Dietary

    DF, GF, VEG

Ingredients:

100g/3.5oz carrots
100g/3.5oz courgette/zucchini
100g/3.5oz potatoes
50g/1.75oz white onion, minced
5g/0.25oz parsley, chopped
30g/1oz brown rice flour
1 egg
1 tbsp. curry powder
¼ tsp. salt
30ml/1fl oz olive oil

Method:

1.    Shred carrots, courgette/zucchini, and potatoes through a cheese grater.
2.    Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl.
3.    Heat olive oil in a non-stick skillet.
4.    Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring.
5.    Fry the latkes for 3 minutes per side over medium heat.
6.    Drain on paper towels.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes, Starters, Vegetarian

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