Vancouver Sun - - Y O U - ju­lia­n­arm­strong1@gmail.com

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 2tbsp (30mL) oil and bake for an­other 20 min­utes, un­til golden.

6. Serve latkes warm with yo­gurt and fresh herbs.


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