I had some beets in my fridge that were calling my name, but I wanted to try and come up with something that my kids would eat (they aren’t big fans of just steamed beets). They love potatoes, however, so I thought I could do a combination of some sort. I decided to make these ‘latkes’ or “potato cakes”. They were quite simple to make (thanks to my handy-dandy Saladmaster that makes shredding a breeze) and 3 out of my 4 kids loved them. Phew
I fried a few of them and baked most of them just to see the difference in taste. Normally anything that is fried tastes WAY better (fat is flavor :), but quite honestly the baked ones were just as good, so I will forgo the frying next time.
Beet and Potato Latkes
3-4 beets
2 red potatoes
1 large onion
1 cup of bread crumbs (preferably whole wheat)
3 flax “eggs” or real eggs
a pinch of baking powder
salt and pepper to taste
Shred the beets and potatoes -mine were straight from the garden so I didn’t even peel them. They were all a little smaller than a tennis ball.
Shred or chop the onion. A food processor would come in handy for all the shredding if you don’t have a Saladmaster.
I uses “flax eggs” in this recipe as the binding agent. This is very simple. For each “egg” add 1 TBS of ground flax seed to 3 TBS of water. (So for this recipe I did 3 TBS of flax to 9 TBS of water). Stir well and allow the mixture to sit for about 10 minutes.
Combine all of the ingredients into a large bowl. I found it easiest to just reach in and use my hands!
Form the mixture into “patties”. Bake at 350 for 25 minutes. Serve warm, topped with Cilantro Sour Cream.
Cilantro Sour Cream
8oz of Silken Tofu (not regular tofu)
1 bunch of cilantro
1 large clove of garlic
juice from 1 lemon
2 TBS Olive oil
pinch of cayenne pepper
salt and pepper to taste
Combine all of the ingredients into a food processor or high-powered blender. Process until the cilantro is finely chopped.
The flavor tastes best if this has a chance to sit in the fridge for about an hour before serving.
Source: WFM 1-10