Curry-Spiked Vegetable Latkes

By Nikki Brown
November 6, 2017
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Author Notes: Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables. Packed with flavour and fibre, the mixture can be made in advance, and then simply portioned and fried for 6 minutes to glorious, crispy perfection. Don’t forget to drain off that excess oil once done, nobody wants a soggy, greasy latke..
The recipe can be found here -
Nikki Brown

Serves: 6-8

  • 100 grams carrots
  • 100 grams courgette/zucchini
  • 100 grams potatoes
  • 50 grams white onion, minced
  • 5 grams parsley, chopped
  • 30 grams brown rice flour
  • 1 piece egg
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 30 milliliters olive oil
  1. Shred carrots, courgette/zucchini, and potatoes through a cheese grater.
  2. Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl.
  3. Heat olive oil in a non-stick skillet.
  4. Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring.
  5. Fry the latkes for 3 minutes per side over medium heat.
  6. Drain on paper towels.

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