Baked Sweet Potato and Parsnip Latke

Baked Sweet Potato and Parsnip Latke


by Lisa Roukin @myrelationshipwithfood

If you love a latke and are trying to get more veggies into your diet then these baked delicacies are just what you need.

Ingredients

  • 500 g sweet potatoes, peeled and grated
  • 400 g parsnips, peeled and grated
  • 1 onion, grated
  • 3 large eggs, beaten
  • 100 g ground almonds
  • sea salt
  • white pepper

Tahini sauce

  • 4 tbsp tahini
  • 4 tbsp apple juice
  • ½ – 1 tbsp lemon juice
  • 1 tbsp agave nectar
  • sea salt

INSTRUCTIONS

  • Pre-heat the oven to 350°F, gas mark 4, 180°C (200°C fan-assisted).
  • Line two baking trays with “My Relationship with Food” silicon baking mats or parchment paper – don’t be tempted to skip this part or your latkes will most probably stick to the tray.
  • Combine the grated sweet potatoes, parsnips and onion in a large bowl and mix well so that the vegetables are evenly distributed.
  • Season the beaten eggs generously with sea salt and white pepper then pour into grated vegetables and mix in.
  • Gradually add the ground almonds, folding them in until they’re thoroughly incorporated into the vegetable mix. At this stage, the mixture should be loose and quite wet.
  • Using either your hands or 2 large spoons, divide the mixture between the baking trays, forming firmly packed circular mounds – you want each one to be around 4 inches in diameter and ½ inch high (see tip below).
  • Place the trays into the pre-heated oven and bake for 20 minutes then remove and, using a spatula, carefully turn the patties over (they will be very soft so be careful) and bake for a further 10 minutes or until they’re lightly browned. Remove from the oven– they will still be quite soft as this point – and leave them on the baking trays for 10 minutes to firm up before moving or serving them.
  • For the tahini sauce, place all the ingredients into a bowl and whisk with a fork until smooth and creamy.
  • Serve the latkes with apple sauce and drizzled with the tahini sauce!
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

NOTES

LISA’S TIP – Once I’ve made my latke mixture, I use my scales to divide it into 12 equal sized latkes – not only does it make sure they’re all the same size but it also ensures they all take the same amount of time to bake and that they bake evenly.