Turn any root vegetables into linseed latkes

A recipe outlines how to turn mixed root vegetables into crisp, savoury latkes, using ground linseeds to add omega-3s and extra nutrition.

The piece notes that latkes — a traditional Jewish potato cake — also work well when made with other root vegetables and that just 25–50g of any vegetable will make a latke. The author often serves them with a poached egg for protein or with apple compote and soya yoghurt, and recommends sauerkraut as a sharp accompaniment.

For two people the recipe lists about 150g grated mixed root vegetables and one grated onion, a good pinch of sea salt, 1 tbsp flour (or 2 tbsp fine breadcrumbs), 1 tbsp wholegrain mustard (optional), 2 tbsp ground linseeds, 1 tsp baking powder and olive oil for frying. The method is to salt the grated veg and onion and leave five minutes, squeeze out and reserve the liquid (it can be mixed with olive oil for a dressing), then combine the squeezed veg with the dry ingredients.

Cook by dividing the mixture into four balls, flattening them in a medium‑hot pan with a little olive oil and leaving each side to brown for three to five minutes. Serve hot with optional parsley or carrot leaves (used sparingly because they are bitter), or save and reheat later in the oven.

Key Topics

Culture, Latkes, Root Vegetables, Linseeds, Sauerkraut, Apple Compote