theveganpea

I made this dish as annIsraeli brunch, however it really is perfect for anytime of day. A latke is a potato pancake which can originate from a host of countries including Poland and Israel. The tahini is homemade and is spiked with chilli and extra zing from lemon…it really is the best accompaniment for these latkes. 

Preparation time: 45 minutes (including cooking time)

Ingredients (Makes 3 Latkes):

Latkes:

• 1 Large Baking Potato
• 1 Lime juiced
• 1/4 cup chopped Parsley
• 1 tsp Salt
• 3-4 tbsp Gluten Free Plain Flour (Doves Farm is my brand of choice)
• 1/2 tbsp Ground Pepper

Tahini:

• 1/3 cup Sesame Seeds
• 1 Red Chilli
• 1/2 Lemon juiced
• 3 tbsp Olive Oil
• Salt

Spring Onions:

• 2 Spring Onions (with the tough outer leaves removed and the tops removed 1 inch from the white part)
• Olive Oil

Method:

1. Preheat the oven to 180 degrees celsius
2. In a bowl grate the potato (not too finely) and mix in the other latke ingredients to form a thick batter (the amount of flour required will be dependent on how watery the potato is)
3. Drizzle the spring onions (once they have had their tops and outer leaves removed) with olive oil and place in the oven at 180 degrees celsius for 15 minutes
4. In a dry pan, toast the sesame seeds until they begin to colour
5. In a blender, grind the toasted sesame seeds into a paste, gradually incorporating the other ingredients for the tahini until the blender forms a smooth thick sauce
6. Heat 2 tbsp of Olive Oil in a frying pan, shape the latkes into three thick pancake shapes and place into hot oil
7. Using a flat spatula flatten the latke in the pan to make them thinner
8. Once the first side has browned, flip the latke over and repeat
9. Once both sides have browned turn down the heat slightly and then cook for a further 5 minutes to ensure the potato is cooked through
10. Plate up by drizzling the tahini over the latke and popping your spring onions on top
11. Enjoy my Little Peas!