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 minutes

Ingredients

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

Latkes

  • 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

Instructions

  • 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.

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