If you love a latke and are trying to get more veggies into your diet then these baked delicacies are just what you need.
- 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
- 4 tbsp tahini
- 4 tbsp apple juice
- ½ – 1 tbsp lemon juice
- 1 tbsp agave nectar
- sea salt
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!
When making this recipe, I’d LOVE to see how you get on so either send me a photo to [email protected] or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood