Potato and Beetroot Latkes

300g smooth potatoes, peeled
2 spring onions
1 large beetroot, peeled
1 medium eggs
50g plain flour
2tbsp groundnut oil for frying
400g smoked salmon
4 large teaspoons crème fraiche
Snipped fresh chives

Typical varieties:

Turn your oven to 150°C/Gas Mark 2.

In a large mixing bowl, beat your eggs, then stir in the flour. Grate the potatoes and squeeze out excess water. Add this to the egg and flour along with grated beetroot and chopped spring onions. Season with salt and pepper and mix well.

Place a large frying pan over a medium-hot heat and add the groundnut oil. When hot, add a heaped tablespoon of the mixture to the pan, flatten slightly so they are about 2cm thick and cook until crisp (about 3-4 minutes) flip over and cook on the other side until crisp. Pop into the oven to keep warm whilst you prepare the second batch.

When you have made 8 you are ready to serve. Top the latkes with smoked salmon and finish with a little crème fraiche, chopped chives and fresh pepper.

Alternatives to beetroot that also work really well are: swede, courgette, mouli, parsnip or squash.

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