Potato latkes are an important, but sometimes “blah”, Jewish tradition. Why not spiff them up a little with a rainbow of colorful root veggies, and have yourself an amazing treat? It takes a little effort to prep, but this is without a doubt a healthy and hearty Meatless Monday dish that everyone can enjoy!
- 3-4 organic carrots
- 3-4 turnips
- 2-3 beets (we used golden but purple would be great too)
- 1 small white onion
- 1 tbsp. chopped parsley
- 3 tsp. salt & pepper
- 3 large eggs
- 4 tbsp. extra virgin olive oil
- Greek yogurt or sour cream
- Prep the veggies. We used a food processor for quicker shredding, but lots of people stand by the idea of manually shredding. Either way, skin and shred veggies. They will yield 3-4 cups of product.
- Try to get as much water out of the veggies as possible. We put two paper towels in a sieve and drained each bowl for about 10 minutes. We also spread the shredded vegetables out on a dish towel then rolled up the towel like a jelly roll and let it sit for another 10 minutes while we prepped everything else.
- Chop onion and parsley (always use fresh parsley). Lightly beat eggs. Pour olive oil into frying pan.
- Divide egg mixture into three bowls, then add carrots to one, beets to one, and turnips with onion and parsley in the other. When you are ready to start making the patties, grab a small amount from each bowl, form into a patty, and gently place into pan. Alternatively, mix all three bowls together and make patties from the combined product.
- Fry until golden brown and serve with simple greens. Top with yogurt and/or applesauce.