Baked Sweet Potato and Parsnip Latke
- 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 to350°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 2large 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@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood