Baked Brussels Sprout & Potato Latkes
Traditionally latkes are fried in oil but here I’ve put a healthier slant on the classic recipe by baking them and by throwing some Brussels sprouts into the mix – I know not everyone’s a fan of them, so maybe don’t reveal that to your diners until they’ve devoured them!
- 2 Large potatoes peeled and grated
- 1 large onion peeled and finely chopped
- 200 g Brussels sprouts trimmed, root discarded and finely shredded
- 1 Large egg beaten
- 2 tbsp rapeseed oil
- 2 tsp Dijon honey mustard (I recommend the brand Maille)
- Maldon sea salt
- white pepper
- ¼ tsp garlic granules
- Apple or cranberry sauce
- Yogurt or sour cream
- Pre-heat the oven to 325°F, gas mark 3, 160°C (180°C fan-assisted).
- Line two baking trays with My Relationship with Food silicon baking mats or parchment paper - I highly recommend lining your baking trays (even if they are non-stick) because the latkes will stick if you don’t.
- Lay a clean tea towel or large piece of muslin over a chopping board and, placing a grater over the top, grate the potatoes using the coarse side of the grater.
- Once both potatoes are grated, bring together the edges of the tea towel or muslin and, holding over the sink or a large bowl, squeeze as much of the starchy liquid out of the potatoes as you can – this liquid can then be discarded.
- Put the rapeseed oil into a large, non-stick frying pan and place over a gentle heat, adding the finely chopped onions and sauté for until soft and translucent – this will take about 5-10 minutes. Add the shredded Brussels sprouts and continue to cook until they’ve wilted and softened (2-3 minutes) and then remove from the pan from the heat and generously season the mix with Herbamare or sea salt and garlic granules.
- Crack the egg into a large mixing bowl and beat briefly before adding in the mustard, seasoning with sea salt and white pepper and beating thoroughly to combine. Add the sautéed onions and Brussel sprouts, together with the grated potato and stir until evenly mixed. At this stage, the mixture should be quite wet and loose.
- Take small handfuls of the mix (I tend to wear disposable kitchen gloves for this) and shape into patties of about ½ inch in height and 4 inches in diameter and place onto the prepared baking sheets, leaving a little space in between the latkes.
- Bake in the pre-heated oven for 35-40 minutes until the patties are browned and crispy around the outside but still slightly soft in the middle and leave to cool slightly.
- These can be served either warm or cooled and they are delicious with cranberry and apple sauce with either natural yoghurt or sour cream.
- 11. When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
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.