Twice Cooked Potato and Carrot Latkes

I hope that everyone is having a great holiday season at the moment! I had a great day yesterday seeing both sides of my family and indulging in more food than I thought possible for me. Since it is the holidays, every bit of the internet is covered with holiday themed food and traditions. I have previously made an attempt at making a potato pancake style dish but was not happy with the consistency at all. I have had some time to think about it and have made something I am 100% happy to present.

Here I have my Twice Cooked Potato and Carrot Latkes. A twist on the traditional Latkes and accompanied with one of my favourite dips Tzatziki. I made my mixture and lightly pan fried them to give them their crispy outside and to seal everything in . I then baked them to finish off the middle.

I wanted to incorporate more vegetables into this dish so I chose to mix through some carrot in with my potatoes! Also, serving these up with Tzatziki gives some extra freshness from the cucumbers. I also just love yoghurt so any excuse to put it in my cooking and I will use it.

This dish is great as a lunchtime recipe or even as a side dish with dinner to add some pizzazz to your potatoes!

Twice Cooked Potato and Carrot Latkes (yields 8)

What you’re going to need

3 medium potatoes, peeled and grated

1 carrot, peeled and grated

1 egg

1 tablespoon flour

1 tablespoon olive oil

salt and/or pepper to season

Method

  1. Preheat oven to 140 degrees Celcius.
  2. After you have grated your potato and carrot with your preferred method, squeeze the mixture with your hands or with a tea towel and drain out as much of the liquid as possible.
  3. With your drained mixture, place in a bowl with the egg and sifted flour. Mix through with a fork and ensure egg has coated the potato mixture.  Season mixture here if you like.
  4. In a non stick fry pan, heat up the olive oil on a medium to high heat. Once hot, spoon even amounts of the mixture into the pan and lightly flatten with the spatula  (I did mine in two batches). Cook on one side for 2-3 minutes.
  5. Once you can glide your spatula easily underneath, flip over to crisp up the other side. After 2 minutes place on a wire rack and tray that will fit in the oven.
  6. Place the tray in the oven. Whilst in the oven cook the second batch in the fry pan (you do not need to add any more oil).
  7. Once the fry pan batch is done, place the oven batch on some paper towel and then cook the second batch in the oven. (leave in the oven for about 5 minutes)
  8. Serve immediately whilst hot with Tzatziki or any sauce of your choosing!

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Spiced Potato Triangles

I feel like this recipe is perfect for when you just have odd ingredients left in your kitchen towards the end of the grocery week. Ideally, I try to utilise the ingredients I already have at home without needing to go out and purchase anything additional.

Today, I felt like Indian food. Naan with some curry was what I had in mind. However, I was pretty hungry and didn’t want to leave the house to get naan, so I decided to just use leftover wraps we had in our fridge.

So I was standing in my kitchen with two potatoes, a handful of chickpeas and my entire spice rack glaring back at me. I opted for a mild curry powder which actually went down a treat for this recipe!

This recipe is dairy free, meat free and will take you no more than 25 minutes to make.

Spiced Potato Triangles (makes 4 triangles)

What you’re going to need

2 small potatoes, chopped in equal sized pieces (about 1.5cm cubes)

1 clove garlic

1 teaspoon mild curry powder***

2 tablespoons water

salt and pepper

olive oil

1 tablespoon chickpeas

1 tablespoon green peas

1 tortilla wrap

Method

  1. Place your potatoes in a medium saucepan of water and bring to the boil. Total cook time for about 10 minutes or until tender. Drain and leave aside.
  2. In a small saucepan (that has a lid which you will need later), heat up the olive oil on a low-medium heat. Add the garlic and cook until fragrant. Add the curry powder and cook for another 2-3 minutes.
  3. Reduce heat and add 2 tablespoons water. Add salt and pepper to season and stir until well combined. Once combined, add the chickpeas and the peas. Stir through.
  4. Add the potatoes and mix well so that all the spice mix is coating the potato. Still on a low heat, continue to simmer for 5 minutes with the lid on the saucepan.
  5. Whilst that is cooking, slice your wrap into quarters.
  6. On a sandwich press whilst it is still off, place your quarters on the hot plate. Spoon the potato mixture onto half of the triangle and then fold the empty side over the top. Repeat.
  7. Toast on the sandwich press until a golden brown colour appears on the wraps. Remove with a spatula and serve immediately.

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***The curry powder I used was purchased from Herbie’s in Rozelle, Sydney. The ingredients in the mild curry powder are as follows: Coriander Seed, Cumin, Turmeric, Ginger, Cinnamon, Fenugreek, Paprika, Cloves, Pepper.