+GF +SF
There’s nothing quite like a comforting potato latke, but this recipe will have your family and friends dazzled by the colors and extra flavor. Instead of serving with applesauce, we’ve added spiralized apple right in with the potato. The red cabbage adds nutrition, flavor and beauty. Please note that you are using the small noodle blade on your spiralizer to prepare the vegetables. —KH
MAKES 15 LATKES
About ¼ cup (60 ml) olive oil, divided
¼ cup (28 g) ground flaxseed mixed with ½ cup (120 ml) warm water
1 tsp salt
½ tsp ground black pepper
4 cups (225 g) spiralized peeled potato (about
1 large baking potato)
2 cups (397 g) spiralized red cabbage (about ½ small cabbage)
1 cup (150 g) spiralized onion (about ½ small onion)
1 cup (120 g) spiralized apple (about 1 large apple)
Unsweetened nondairy yogurt or sour cream, for garnish
Preheat the oven to 425°F (218°C). Prepare 2 baking sheets by greasing heavily with olive oil. You will use 2 tablespoons (30 ml) per baking sheet.
Mix the flaxseed mixture, salt and pepper in a bowl. This is our egg substitute.
In a large mixing bowl, combine the potato, cabbage, onion and apple. I suggest getting in there and mixing with your hands. You want to make sure you get a bite of each one in your latkes.
Add the seasoned flax mixture and mix with a spoon until the flax coats everything. This will take a little longer than you think it should, but don’t give up.
Place the greased sheet pans in the oven for 6 minutes to heat up the oil.
Carefully remove from the oven and remember they are hot while you are adding the latkes!
Scoop ¼ cup (60 g) of the latke mixture onto the hot baking pan (it may sizzle) and press down or shape using a wooden spoon. Repeat until all of the mixture is used. Using a potholder, put the baking sheets back in the oven.
Cook on one side for 15 minutes, then carefully take the baking sheets out and flip the latkes using a spatula. Bake again for 12 to 18 minutes. Serve with unsweetened nondairy yogurt or sour cream and enjoy!
*SEE PHOTO INSERT