Tradition dictates that we eat these little pancakes of fried goodness every Chanuka. But latkes, like their Swiss sister the rosti, are a great winter comfort food too.
These ones are egg-free, and the sour cream is made from cashews. You can choose to fry them, or bake them for a somewhat healthier alternative.
All vegan. All yum!
Makes about 20 small latkes
½ cup raw cashew nuts, soaked overnight
juice of ½ lemon, or to taste
a pinch of salt, to taste
5 medium potatoes about 1 kg
1 onion, finely diced or grated
1 tsp ground sea salt
3 tsp wholegrain mustard
2 tbsp aquafaba* / chickpea brine (optional)
2 tbsp flour (potato starch )
Oil, for frying or baking
Cashew Sour Cream •Rinse soaked cashews well + add to food processor with a bit of water. Blend on low and scrape regularly. It can be tedious with some blenders.
• Add a little more water to make the mixture thick and smooth. Mix in the Lemon + salt. Latkes 1. Scrub potatoes clean, peel and grate (use larger holes) into a large bowl. Squeeze out excess liquid with hands, or use a cheesecloth or sieve. 2. Finely dice onion and place into another bowl. Combine with potatoes and add aquafaba, mustard, flour, salt and pepper. 5. Heat your non-stick pan (non-Teflon) on medium heat and coat thinly with olive oil. Once oil is hot add a spoon of the potato mix to the pan and flatten with the back of the spoon. 6. Cook latkes on medium high for a few mins then flip over to the other side when the edges are brown. 7. Remove from pan and place latkes on an absorbent non-bleach kitchen roll. 8. Top with cashew cream + dill.
Alternatively if you prefer to bake them, skip the pan part + add your latke mixture to a preheated oven of 200° C.
• Brush the baking tray with olive oil. Flatten latkes with spatula on the tray, brush with oil + bake for 10 mins. Flip over and bake for another 10 mins. Cool and serve.