Carrot & Spring Onion Latkes with Feta & Black Olives
Makes approx. 20 small or 10 medium
These crispy, golden vegetable cakes can be made small, medium or large, depending on when and how you wish to serve them. Small latkes make great finger food or when made slightly larger they make a delicious starter or llight vegetarian lunch.
1 large potato (approx. 200g), peeled and grated
2 carrots (approx. 150g), peeled and grated
2 spring onions, finely chopped
1 tblsp flour
1 egg, beaten
½ tsp salt
vegetable oil, for frying
200g Feta, crumbled
10 pitted black olives, sliced
Place the grated potato on a clean dry tea towel, or several sheets of kitchen paper and squeeze to remove as much water as possible. Mix the potato with the carrot, onion, flour and egg and season with salt and black pepper.
Heat a little oil in a frying pan over medium heat. Working in batches, drop spoonfuls of the mixture (teaspoon, dessert spoon or tablespoon - depending on what size you want to make the Latke) into the hot oil. Flatten each latke with the back of the spoon and turn after 3-5 minutes, or as soon as the latke are crisp and golden. Continue cooking for a further 3-5 minutes. Drain on kitchen paper.
Allow to cool slightly before topping with Feta and black olives. Serve at room temperature.