Pumpkin and Wild Kraut Latkes

Pumpkin and Wild Kraut Latkes

Ready in 40 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 16, 2018.



  • 300g pumpkin
  • 1 courgette
  • 1 bunch parsley
  • 2 eggs
  • 1 pack latke flour
  • ½ cup wild kraut


  • 1 apple
  • 50g cress
  • 1 pack ricotta cheese

To Serve

  • 125g sour cream


  1. Prep latkes Preheat BBQ to medium (if using). Grate pumpkin and courgette and squeeze tightly to remove excess liquid. Roughly chop parsley. Whisk together eggs, latke flour and parsley with ¾ tsp salt in a large bowl and fold through pumpkin, courgette and wild kraut and season with pepper.
  2. Cook latkes Heat a drizzle of oil in a large, non-stick fry-pan on medium heat. Spoon ¼ cup amounts of latke mix into the pan, press with the back of the spoon to flatten to 0.5cm thick. Cook in batches, for 2-3 minutes each side, until cooked through and golden. Set aside covered with paper towels to keep warm between batches. Alternatively, cook on BBQ.
  3. Prep salad Grate apple and place in a medium bowl with cress, ricotta and a small drizzle of oil and vinegar. Toss to combine and season to taste.
  4. Serve latkes dolloped with sour cream and piled with cress salad.

Nutritional Information

Energy 1985 kj
474 kcal
Protein 17.6g
Carbohydrate 37.9g
Fat 27.0g