Beetroot latkes

Ingredients

• Rapeseed Oil — 1 tbsp
• Greek Yogurt — 4 tbsp
• Mint — 0.5 pcs
• Rocket — 150 g
• Cherry Tomatoes — 130 g
• Beetroot — 400 g
• Egg — 1 pcs
• Plain Flour — 1 tbsp
• Garlic — 1 pcs
• Caraway Seed — 1 tsp
• Ground Cumin — 0.5 tsp
• Lemon

Steps

1. Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.
2. Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.
3. Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.