Beet latkes with smoked salmon and caraway sour cream Recipe

Name: Beet latkes with smoked salmon and caraway sour cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1/2 cup sour cream; 1/2 tsp caraway seeds, toasted; 2 medium red beets, peeled and grated (about 4 cups packed); 1 large carrot, grated (about 1 1/2 cups); 1 onion, grated; 2 eggs, beaten; 2/3 cup all-purpose flour; 1/2 tsp salt; 1/3 cup canola oil; 140 g smoked salmon

Ingredients

1/2 cup sour cream
1/2 tsp caraway seeds, toasted
2 medium red beets, peeled and grated (about 4 cups packed)
1 large carrot, grated (about 1 1/2 cups)
1 onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
1/2 tsp salt
1/3 cup canola oil
140 g smoked salmon

	PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 6 servings

Instructions

COMBINE sour cream and caraway seeds in a small bowl. Squeeze out excess liquid from beets, carrot and onion using hands or kitchen towel (beets may stain towel). Stir vegetables with eggs, flour and salt in a large bowl. Season with fresh pepper.
POUR oil into a large non-stick frying pan until it reaches halfway up the side. Set over medium. Working in batches of 4 latkes, scoop 1/4 cup packed beet mixture per latke into pan. Flatten slightly with a spatula and cook until golden, about 3 min per side. Transfer to a paper-towel-lined plate. Serve with caraway sour cream and smoked salmon.
Kitchen Tip: To save time, use a food processor to grate vegetables.

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