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 email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood