Step 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.

Step 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.

Step 4

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

Step 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.