LISA’S TIP: Potatoes, Brussels sprouts and onions often hit our tables during the winter months and festivities – I’m a massive fan of these miniature cabbages but if you aren’t keen then you can substitute them for other vegetables such as grated carrot, beetroot or kale.
If you find yourself with lots of leftover cooked sprouts and potatoes after your Christmas meal, then mash them together with a sautéed onion, the seasoned egg mixture, and then shape and cook as above.
You can take this recipe to an even higher level by adding some grated cheese to the beaten egg mix at the same time as you add the potato – but, be warned, this will make the finished result even more irresistible and will have you picking away nonstop at the crispy, cheesy edges so you might want to make double!
If you like, you can make these a little ahead of time and keep them warm in the oven on a low heat until you are ready to serve. You can also make these Latkes in advance and freeze them, Re heat when needed, then top with your favourite toppings. I also love to serve these latkes with poached eggs for a delicious meal anytime of the day.