Beetroot latkes
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein16 %10 g
- Carbs45 %29 g
- Fat39 %11 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 236 kcal | 62 kcal |
| Protein | 10 g | 2.6 g |
| Carbs | 29 g | 7.7 g |
| Fat | 11 g | 2.9 g |
One serving is about 379 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty25/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Ukrainian
Ingredients
- 1 tablespoon Wheat flour
- 1 Egg (beaten)
- 1 clove Garlic (finely chopped)
- Lemon (Zest of 1)
- 0.5 teaspoons Ground Cumin
- 4 tablespoons Greek Yogurt
- 0.5 packages Mint
- 130 g Cherry Tomatoes
- 150 g Rocket
- 1 tablespoon Rapeseed Oil
- 400 g Beetroot
- 1 teaspoon Caraway Seed
Instructions
Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.
Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.
Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.
Videos and links
YouTube· from a similar recipe
MOUTH-WATERING Albanian casserole with tender lamb meat | TAVE KOSI Recipe (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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