Pea and potato latkes

These plant-based pea and potato latkes come from Osher Günsberg which uses a clever technique of combining chickpea (besan) flour with water to bind the latke batter, to replace the egg. Serve with coconut yoghurt and a zesty tomato and cucumber salad for freshness.

Pea and potato latkes Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 large Russet potatoes, peeled
• 1 medium brown onion
• 3 tbsp besan flour + 3 tbsp water to make chickpea "egg" (equivalent to 1 egg)
• 40 g potato starch
• 1 tsp baking powder
• ½ tsp sea salt, plus more for topping
• 200 g frozen peas, thawed
• olive oil, for frying
• coconut yoghurt, to serve

Salad

• 3 tomatoes, roughly chopped
• 250 g baby cucumbers, thickly sliced
• 1 tbsp roughly chopped flat-leaf parsley
• 1 tbsp roughly chopped dill
• red wine vinegar, olive oil, salt and black pepper, to dress

Instructions

1. Grate the potatoes and onion, then place in a piece of cheesecloth or muslin and squeeze out as much excess liquid as possible from the grated vegetables, then transfer to a large bowl.
2. In a small bowl, whisk together the besan flour with the water until smooth. Add the besan mixture to the potato and onion mixture with the potato starch, baking powder and sea salt. Mix well to combine. Add the peas and mix gently.
3. Heat some olive oil in a large frying pan. When hot, spoon a palm-sized amount of the latke batter into the pan to form a pancake approximately 10 mm thick. The oil should be hot enough to sizzle the latkes. Repeat with the remaining mixture.
4. Fry the latkes for 2-3 minutes each side, or until golden brown. Transfer the cooked latkes to a paper-towel lined plate and sprinkle with extra salt.
5. To make the salad, combine all the salad ingredients in a large bowl and toss well to combine. Serve the latkes with coconut yoghurt and the tomato and cucumber herb salad on the side.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Easy Peasy

Watch the full episode here

PG

Watch the full episode here

PG