2 Serves
40 Mins
Preheat your oven to 180°C.
In a large bowl, combine the grated potatoes, onions, flour, and eggs to form the latke mixture.
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FrenchVitamin E
3 mg / 15 mgVitamin K
553 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
85 µg / 400 µgCalcium
305 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
379 mg / 4,700 mgSodium
13 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the oil in a large non-stick pan over medium-high heat.
Spoon the potato mixture into the pan to form six round latkes, frying for 4-5 minutes on each side until golden and crisp.
Transfer the fried latkes to a baking sheet and bake in the preheated oven for 10 minutes to ensure they are cooked through.
While the latkes bake, whisk together the yogurt and fresh mint leaves in a small bowl.
Toss the salad leaves and tomatoes together in a serving bowl, then serve the hot latkes alongside the mint yogurt and fresh salad.
5
g34
g14
g
