Beets Latkes

Ingredients

• 14 ozbeets, grated
• 1egg, beaten
• 1 tbspall-purpose flour
• 1 clovegarlic, finely chopped
• 1 tspcaraway seeds
• 1/2 tspground cumin
• 1lemon, zest only
• 1 tbspcanola oil, for frying
• 4 tbspgreek yogurt, for serving
• mint, half a bag
• 5 ozarugula
• 4 1/2 ozcherry tomatoes

Method

1. 1

   Heat the oven to 350°F/325°F fan/gas 4 and line a baking sheet with parchment.

2. 2

   Wring the grated beets out in a clean dish towel to get rid of as much liquid as you can, then tip it into a bowl with the beaten egg, flour, garlic, caraway seeds, cumin and lemon zest. Mix until it holds together when you press a handful.

3. 3

   Heat the oil in a large non-stick pan over medium heat and spoon the mixture in as six mounds, flattening each one with the back of the spoon. Fry for 4–5 minutes a side, until the edges are dark and crisp.

4. 4

   Move the latkes onto the lined sheet and bake for 10 minutes, which cooks them through to the middle without softening the crust.

5. 5

   Chop the mint and stir it through the yogurt with a pinch of salt. Toss the arugula with the cherry tomatoes and serve the latkes hot, with the mint yogurt and the salad alongside.