Parsnip & Dill Latkes with Baby Roasties & Horseradish Aioli

Parsnip & Dill Latkes with Baby Roasties & Horseradish Aioli

Traditionally made with potato, we've used parsnip and beetroot for a twist on classic latkes.
Servings 4
Total Time 40 mins


Potato Salad

  • 800 g baby potatoes halved
  • 20 g garlic salt
  • 1 drizzle oil
  • 1 Lebanese cucumber thinly sliced into rounds
  • 150 g mesclun
  • 40 g date & mustard dressing (or your favourite salad dressing)
  • 1 drizzle olive oil


  • 3 parsnips grated
  • 1 beetroot grated
  • 1 red onion thinly sliced
  • 170 g dill chickpea flour (150g chickpea flour, 4g baking powder, 6g garlic powder, 5g onion powder, 4g mustard powder, 1g dried dill)
  • 1 cup water
  • 1 tsp salt
  • 1 drizzle oil

To Serve

  • ½ lemon cut into wedges
  • 100 g vegan horseradish aioli (or your favourite vegan aioli)
  • 1 bunch dill


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep potatoes and toss on 1-2 lined oven trays with garlic salt and oil. Roast for 25-30 minutes, until golden and tender. Swap trays halfway through to ensure even cooking.
  • Prep parsnip, beetroot and onion and set aside.
  • In a large bowl, whisk dill chickpea flour, water measure and salt measure together, until smooth. Add parsnip, beetroot and onion to bowl and toss to combine.
  • Heat oil in a large, non-stick fry-pan on medium-high heat. Using a ¼ cup measure, spoon latkes mixture into pan and cook in batches for 2-3 minutes each side, until golden and cooked through. Add more oil to pan between batches, if needed.
  • Prep cucumber. Once potatoes have finished roasting, toss in a large bowl with mesclun, cucumber, date and mustard dressing and olive oil. Season to taste with salt and pepper.
  • To finish, prep lemon.
  • Serve latkes and potato salad with horseradish aioli and lemon wedges on the side for squeezing. Garnish with dill.

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

My Food Bag © Copyright 2020. All rights reserved.