Potato carrot and silverbeet latkes/rosti

When you need to ‘take a plate’ to a pot luck meal these tasty nibbles are a winner, also good as a starter or for a tapas style meal. Vegan & Gluten Free

Ingredients

1 large potato (grated)

2-3 large carrots (grated)

2-3 tablespoons pre cooked, chopped (or frozen and defrosted) silverbeet

1 tablespoon ground linseed/flax seed

2-3 tablespoons cooked brown rice (whizzed in good processor)

1 onion, chopped

1-2 teaspoons chopped garlic

1 teaspoon salt

1 teaspoon ground pepper

1 tablespoon poppy seeds

1-2 tablespoons falafel mix (if you have it)

1 tablespoon Italian herbs

1 tablespoon olive oil

Method

  1. Lightly fry the onion and when just soft add the garlic. Cook for another couple of minutes. Don’t let it stick.
  2. Add the rice and mix well. Cook for a minute or so.
  3. Grate the potato and place in microwaveable bowl. Add ½ salt. Microwave on high for 8 minutes.
  4. Grate the carrots. Add to the potato and add the rest of the salt. Mix in. Microwave for another 5 minutes. Should be just soft.
  5. Add all the rest of the ingredients and mix well. Should be just moist. Add a little extra water if too dry.
  6. Leave to sit if you can for it to cool and the powders to absorb moisture. (This helps the latkes bind together). Taste and add more salt and pepper if needed.
  7. Heat a non stick pan. Add a little oil if needed (shouldn’t be if your pan is good).
    Add 1 dessert spoonful to the pan and press down into a pattie.
  8. Cook for a few minutes until golden, flip them over and repeat.

These are great as a nibble for a party or potluck. Also good as a side dish.

You can use a number of things for flavour – I think nutmeg would be a good addition and also caraway. (Lightly toast the seeds first).

The binding is from ground seeds, nuts, grains or legumes. I used flax seed, cooked brown rice and falafel mix as I had them to hand. However, if you have some ‘homemade, dehydrated, legume based’ soup, that would work. As would almond flour. If needed a nut butter could also work.

Feel free to play around and let me know any good combinations you come up with!

2 thoughts on “Potato carrot and silverbeet latkes/rosti

  1. Hello Marion, We enjoyed the rosti, but don’t have a microwave so I lightly fried the grated potatoes and carrots which worked.

    I am suffering from gout recently which is a shock as I’m vegan, rarely drink alcohol etc. I haven’t found a good website to recommend which vegan foods to avoid and increase to help me recover. Can you recommend any websites or do you have a page on this please?

    With thanks for all your great work and inspiration,

    Catherine Corcoran

    Like

  2. Kia ora Catherine,
    As long as the potato and carrot is slightly cooked first, it will work best as it releases some of the starch and makes the vegetables stickier. Blanching would be healthier than lightly frying though.

    From a gout perspective a vegan or vegetarian diet is best but many vegan foods can increase uric acid levels, the most notable being sugar. You’ll need to cut out all sugars, including non-refined ones. You’ll be ok with pure dextrose as it’s the fructose metabolism than produces uric acid. Xylitol might be ok, but there is some fructose metabolism in the lower gut. I’m afraid this will include chocolate, unless you are one of the brave who can eat and enjoy 100% cocoa solids.
    Fruit is fine, probably because vitamin C lowers uric acid, but if you are still struggling, consider limiting fruit to lower sugar options. (Higher sugar fruit includes melons, tropical fruit, bananas, apples).
    Another potentially vegan gout promoter is alcohol, so bring that right down to zero, esp if you are having an attack.
    And after that, it will be partly genetic, so you may need a good uric acid recuction agent such as allopurinol which you titrate up until your uric acid level is as low as possible.

    Marion

    Like

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