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.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 16, 2018.
Ingredients
Latkes
- 300g pumpkin
- 1 courgette
- 1 bunch parsley
- 2 eggs
- 1 pack latke flour
- ½ cup wild kraut
Salad
- 1 apple
- 50g cress
- 1 pack ricotta cheese
To Serve
- 125g sour cream
Steps
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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.
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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.
-
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.
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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 |