YOU SAY POTATO, I SAY LATKE
Crispy, oven-baked patties are a satisfying winter snack
The Russians know how to make winter vegetables taste good.
So it’s no surprise that the author of Simply Vibrant, the new cookbook containing this user-friendly recipe for potato latkes, was born and raised in Russia. Anya Kassoff, known for her blog Golubka Kitchen, brings winter vegetables to rich and satisfying life in her book (Roost Books/ Penguin Random House, $35).
Braised cabbage combined with carrots and onions is tempting. So are her bean and vegetable burgers, sautéed beets and roasted parsnips with pears. It’s a vegetarian-vegan collection of recipes ranging from breakfast pancakes to big mixed salads and soups, main courses and lusty desserts. She uses herbs, spices, vinegars and nuts as favourite flavourings. A family cook in Florida, Kassoff writes: “Plants are at the heart of this book.” Her daughter Masha Davydova has provided the excellent photographs.
OVEN-BAKED POTATO LATKES
Makes: 8-12
4 tbsp (60 mL) coconut oil or olive oil
1 1/2 lb (680 g) potatoes, shredded
Juice of 1/2 lemon
1 tsp (5 mL) sea salt
1/2 medium onion, finely chopped
1 garlic clove, minced Freshly ground pepper
1/4 cup (60 mL) plus
1 tbsp (15 mL) chia or flax meal (available at health food stores)
Plain yogurt Chopped fresh dill or parsley
1. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment paper and brush it lightly with a little oil.
2. Place shredded potatoes in a colander over a large bowl. Squeeze lemon juice over top and sprinkle with the salt. Toss to coat and let mixture stand 10 minutes to drain.
3. Squeeze potatoes with hands, one portion at a time, to remove as much liquid as possible, and place in a medium bowl. Stir in onions, garlic, pepper to taste, and the chia or flax meal, mixing well with your hands. Let stand for 15 minutes to allow chia or flax meal to gel.
4. Form latkes using a 1/4-cup (60-mL) measure and arrange on prepared pan.
5. Flatten each latke for thinner, crisper results. Brush with 2 tbsp (30 mL) of the oil. Bake latkes in preheated oven for 20 minutes, then turn each one, brush with remaining 2 tbsp (30 mL) oil and bake for another 20 minutes, until golden.
6. Serve latkes warm with yogurt and fresh herbs.