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

{makes 10 Latkes}

Ingredients

675g Maris Piper potatoes (approx. 3 large) grated

250g sweet potato, grated

1 white onion, grated

60g fine cornmeal flour sifted

1⁄2 tsp baking powder, (gluten-free)

1 large egg

1 large egg yolk only

sea salt and white pepper

500ml sunflower oil

Garnish

4 tbsp crème fraiche

225g smoked salmon

4 large eggs

2 tsp vinegar

Small handful chives, chopped sprig of dill

Preparation time – 60 mins, cooking time – 20 mins

Grate the potatoes using the coarse side of the grater or a food processor. Place in a clean tea towel and squeeze out as much liquid as you can, then place the potato in a bowl (you want your moisture from other ingredients, not the potato).

Grate the sweet potato and onion and place in the same bowl as the white potato. In a separate bowl, beat the whole egg, and egg yolk. Season generously with sea salt and white pepper and mix well with potato mixture.

Add the sifted fine cornmeal flour and mix well. Using a 2.5cm round cutter, place a large tablespoon of filling into the cutter, with a chopping board underneath, squeeze the filling until level, lift off the cutter and repeat with the remaining mixture.

Place a large frying pan on the stove, add the oil on a medium/ high heat. Using a spatula carefully slide off the latkes into the hot oil, fry over moderate heat until brown on the underside (approx. 3-4 minutes), then flip over using a fork and spatula (approx. 3-4 minutes) until crisp and golden.

Remove from the pan, drain on paper towel and serve hot. Keep a lined tray ready for the latkes to keep warm in the oven as you make more batches… They’ll also cook through a little more in the oven. Don’t stack! You can’t leave the latkes in the frying pan too long because the natural sugar content of the sweet potato it will blacken easily – which is why it’s important you don’t have your stovetop heat on too high.

Poach the eggs to your liking in simmering water with a little vinegar for 3-4 minutes, then dry on paper towels.

Stack two potato pancakes per person with the egg on top. Add a spoonful of crème fraiche, with a sprig of dill and a smoked salmon flower (roll the smoked salmon and crunch together by the sides), and sprinkle with the chives.

LISA’S TIP

Always use fresh eggs when poaching and add a little vinegar to the water. This holds the egg’s protein together. Another trick is to break the eggs into a cup first, then add to the simmering water.

Follow @myrelationshipwithfood for more great gluten free recipes!

Makes 6 Tbsp sized latkes or 10 Tsp sized.

1 Courgette, grated.
3 Spring Onions
1 Handful Flat Leaf Parsley
1 Clove Garlic
1 Egg
1/2 Cup Gram Flour (Chickpea Flour)
1 Tsp Za’atar
1/2 Tsp salt
1/2 Tsp pepper

Cooking oil for frying ( I use rapeseed oil)

Blend the egg, spring onions, garlic and parsley in a blender or placing into a mixing bowl and using a stick blender.

Grate the courgette into a medium sized mixing bowl add the salt, pepper, za’atar, egg mixture and gram flour. Mix well with a wooden spoon.

Heat a large frying pan on a medium heat. Cover the base with 1mm of the cooking oil of your choice.

When the oil is hot (it will look wavy on the surface), use a tablespoon to drop the courgette mixture into little heaps. Gently flatten with the back of the spoon and let them sizzle for 3-4 minutes. They should be golden, at this point flip them over very carefully and let them cook for a further 4-5 minutes. Remove from pan and place on a piece of kitchen roll to absorb excess oil. Serve hot or at room temperature.

Note – They can also be made by preheating the oven to 180 degrees and dropping the mixture onto a baking tray covered in non stick baking paper. Bake until golden brown (roughly 20 minutes)

Avocado Tzatziki (optional)

1/2 Avocado, finely diced
1/2 Cucumber, finely diced
170g Total (or any natural Greek) yogurt
1 Tbsp Fresh Mint, finely chopped
Salt & Pepper to taste

Add all ingredients into a small mixing bowl and combine. Taste, add salt & pepper to taste.

Serve

As canapés by spooning a Tsp of Tzatziki  on top of individual latkes and sprinkle with more chopped fresh mint.

As a side dish by piling up the latkes on a large platter and topping with the Tzatziki.

Make them into a main meal by adding a  poached egg on top with a side of smoked salmon!

Follow Jenny on Instagram @gingrkitchen  for quick, easy, simple recipes!  Jenny is passionate about creating healthy food that is delicious, innovative and inspiring, that can be realistically recreated at home!

Sweet Potato Latkes

1 Large Sweet potato, grated
1 Spring Onion, finely sliced (optional)
2 Eggs, whisked
1 Tsp Paprika
1/4 Tsp Salt
1 pinch pepper

1. Preheat oven grill to medium.
2. Add all the ingredients into a large mixing and mix until well combined.
3. On a medium heat, heat a large, non stick, oven proof frying pan with 1 Tbsp oil.
4. Pour in enough mixture to cover the base of the frying pan, about 1cm thick. Leave to cook for 4-5 minutes.
5. Transfer the pan to the oven and grill until firm on top (4-5 mins).
6. Use a flat spatula to loosen the base then slide out of the pan onto a plate.
7. Either use a cookie cutter to cut out round latkes or leave it whole for a giant latke!
8. Delicious topped with anything from tomato and grated cheese to smoked salmon and avocado!

Follow Jenny on Instagram @gingrkitchen for quick, easy, simple recipes! Jenny is passionate about creating healthy food that is delicious, innovative and inspiring, and can be realistically recreated at home!

Studies have shown that curcumin, a compound in turmeric, may reduce inflammation in the body

Ingredients:

1 onion, diced
2 tbsp light olive oil
4 large sweet potatoes, cut in chunks
6-8 large carrots, roughly sliced
1 tbsp herbamare
1 tsp turmeric
Few grinds of fresh black pepper
½ tsp cumin (optional)

Heat the oil in a saucepan and sauté the onion for a few minutes until translucent.  Add the sweet potatoes, carrots and spices and enough water to just cover the veg.  Cover and cook for approx. half an hour or until vegetables are soft.  Take off the heat and liquidise with a hand blender until smooth.        Top with a poached egg for a super nutritious lunch!

Note: Herbamare is a seasoning salt infused with herbs and vegetables and adds great flavour to soups.

FOR THE SALAD:

2 avocados
5 spring onions
10g of chives
5g of mint
2 tablespoons of olive oil
1 lemon, juiced
Lots of salt and pepper

TO DECORATE

3g of chives
1 spring onion

METHOD:

For more simple recipes and fantastic food for a healthy way of life,  follow Deliciously Ella:

www.deliciouslyella.com

Preheat oven to 180°C.

Cut cauliflower into florets.

Wash and dry and place on baking tray.

Drizzle with light olive oil, splash of soy sauce, turmeric, salt and pepper and massage into the cauliflower (use a glove as the turmeric stains!)

Roast in oven for approx 30 minutes or until lightly brown.

Serves 4 people.  Can adjust flavouring/veg according to your taste – no need to follow exact measurements!

Ingredients:

For the veg:

1 onion, chopped
4 carrots, sliced
2 packets baby corn, cut in 2/3 pieces
2 packets mangetout/sugar snap peas, cut in half
splash of soy sauce
drizzle of honey
1 heaped tbsp onion soup mix (optional)
salt & pepper

For the chicken:

1 packet chicken breasts, sliced/cut in strips
4 tbsp soy sauce
2 tbsp honey
1 tbsp Whole Earth smooth peanut butter
garlic powder
salt & pepper

Saute onion in a little bit of oil  until it turns brown and then add the carrots and baby corn and saute for 5-8 minutes.  Add the mangetout/sugar snap peas , stir in the soy sauce, honey, onion soup mix, salt and pepper and cook for a couple more minutes. Take off the flame.

In a bowl mix the chicken strips with the soy sauce, honey, peanut butter, garlic powder and salt and pepper.

In a griddle pan heat 1-2 tbsp oil and cook the chicken strips on a medium to high light.  Griddle on each side until  cooked through (check it’s cooked by cutting a couple of the pieces and making sure the inside of the chicken is white).

Serve the chicken and veg with rice – Uncle Ben’s boil in the bag rice is easiest as it cooks to perfection in ten minutes.