The prefect vegetarian accompaniment – Potato and Veggie Latkes recipe with Butternut and Baby Marrow
2 VDP Potatoes (large / medium sized), peeled and grated
200g Raw butternut, peeled and grated
200g Raw baby marrows, grated
1 Large onion, grated
1 Large egg
80ml Plain flour (approximately)
100ml Canola oil for shallow frying
Salt and pepper to taste
In a large bowl, combine potatoes, butternut, baby marrows, onion and egg. Mix well.
Add flour and mix well, the mixture should have a paste like consistency.
If the mixture is too watery, you will have to add a little more flour.
Season to taste. In a large frying pan, pour oil in until 2mm deep and heat through on medium to high heat.
Place heaped tablespoonfuls of the potato mixture into the hot oil, pressing down on them to form 1 cm thick patties.
Brown on one side, turn and brown on the other.
Once cooked, place Latkes on paper towel sheets to absorb excess oil. Serve hot.
Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.