makes
20
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 large kohlrabi, peeled, grated
- 3 beetroot, peeled, grated
- 2 large carrots, peeled, grated
- 1 onion, grated
- handful of beetroot leaves, finely shredded
- 4 eggs, lightly beaten
- ½ cup panko breadcrumbs
- salt and pepper, to season
- vegetable oil, for frying
Harissa sour cream
- 1 cup sour cream
- 1 tbsp harissa
- juice of 1 lemon
- ½ tsp finely grated lemon zest
Instructions
Place the grated vegetables and leaves in a large colander and press down to remove excess moisture. Transfer to a large bowl with the eggs and breadcrumbs. Season with salt and pepper, and stir to combine.
Fill a frying pan ½ cm deep with the oil and heat over medium heat. Using a ⅓ cup measuring cup, scoop out vegetable mixture and shape into patties, squeezing out excess moisture if necessary. Cook, in batches, for 2–3 minutes each side until golden and crispy.
Meanwhile, to make the harissa sour cream, combine all ingredients in a bowl.
Serve warm confetti latkes with harrisa sour cream.
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.
