Carrot and Sweet Potato Mini Latkes
- 1 whole 1 whole 1 whole Sweet Potato, peeled and shredded (about 3 cups)
- 4 whole 4 whole 4 whole Carrots, peeled and shredded (about 2 cups)
- .5 whole .5 whole .5 whole Onion, peeled and shredded (about 1/2 cup)
- .25 tsp .25 tsp .25 tsp Salt
- .25 tsp .25 tsp .25 tsp Black Peppercorns, Ground Fresh, (heaping measurement)
- 2 tsp 2 tsp 2 tsp Coconut Flour
- 4 whole 4 whole 4 whole Eggs
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, for frying
- 3/4 cup 3/4 cup 3/4 cup Goat Cheese, softened to room temperature, optional
- 1.5 tsp 1.5 tsp 1.5 tsp Lemon Juice
- 1 Tbsp 1 Tbsp 1 Tbsp Chives , chopped
- 3/4 cup 3/4 cup 3/4 cup Smoked Salmon, or to taste
- 1 pinch 1 pinch 1 pinch Salt and Pepper, to taste
- In a large bowl, toss together the shredded potatoes, carrots and onions. Stir in the salt, pepper and coconut flour, then fold in the beaten eggs.
- Add about 1/4" worth of oil to a large skillet and preheat until a single shred of the veggie mixture sizzles energetically as soon as you drop it in. Scoop the mixture out in heaping 2-Tablespoon portions and pack together into a tight ball, then flatten slightly between the palms of your hands to form a disc. Drop the disk in to the hot oil and repeat, quickly, until the skillet is full of discs with a minimum of 1/2" between each. Cook, uncovered, until the bottoms of each latke turns deep golden brown, then flip and cook until the other side is the same color.
- Remove cooked latkes from the pan and allow them to cool and drain of excess oil on a large plate covered with 4-5 layers of paper towel.
- Repeat the process with the remaining mixture until all the latkes are finished.
- To serve: In a food processor or with a hand mixer, whip together 3/4 cup plain goat cheese, softened to room temperature with 3/4 teaspoon freshly ground black pepper, 1 1/2 teaspoons freshly squeezed lemon juice, a generous pinch salt and 1 Tablespoon chopped fresh chives. Top each latke with a portion of smoked salmon, then a dollop of the whipped goat cheese, and a garnish of chives.
(1) You will also need oil for frying. However, if you'd like to bake these instead of frying them, preheat the oven to 350 and line a large cookie sheet with a nonstick pad, or greased layer of foil. Portion the mixture onto the sheet the same way you would into the pan and bake for 18-25 minutes until golden brown and firm. The baked version doesn't develop a crust or hold together quite as well as the fried version but still tastes wonderful. (2) Goat cheese is a lower-lactose (read: easier for your body to process) alternative to cow's milk cheese that seems to be ok, occasionally, for those who don't have a serious lactose allergy. Take that promise with a grain of salt because I have only really tested the hypothesis on a patient population of one (uh, me). So, skip it if you're nervous, or replace with ricotta if lactose isn't an issue but cost is. (3) I used white sweet potatoes, but this would work just as well with the regular ones. Also, you can use all carrots or all sweet potatoes if that makes grocery shopping easier. (4) Skip the salmon to make this vegetarian.
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