Find out how to make a health­ier latke with­out scrimp­ing on fla­vor. Here are 3 veg­gie-packed po­tato pan­cakes that are highly crave­able and cre­ative.

Clean Eating - - CONTENTS - with Feta Chive Crum­ble


2 car­rots, peeled and grated (about ¾ cups)

1 large red beet or 2 medium, peeled and grated (about 1½ cups)

1 yel­low-fleshed po­tato, peeled and grated (about 1 cup)

¼ cup whole-wheat or whole­grain spelt flour

1 large egg, lightly beaten

2 cloves gar­lic, minced or crushed

1 tsp ground cumin

¼ tsp each sea salt and ground black pep­per

1/4 cup grape seed oil, di­vided

1/3 cup full-fat feta cheese, op­tional

2 tbsp chopped fresh chives, op­tional

1. Pre­heat oven to 450°F. Place 2 large rimmed bak­ing sheets in the oven.

2. In large bowl, com­bine car­rots, beet and po­tato. Us­ing a clean tea towel or sev­eral lay­ers of pa­per towel, wring out liq­uid from veg­eta­bles. Re­peat, squeez­ing out as much liq­uid as pos­si­ble. Dis­card liq­uid.

3. Re­turn veg­eta­bles to bowl; stir in flour, egg, gar­lic, cumin, salt and pep­per un­til com­bined. Brush each bak­ing sheet with 1 tbsp oil; re­turn to oven for 1 minute. Re­move from oven. Drop veg­etable mix­ture onto bak­ing sheets, 1 rounded tbsp per latke, and flat­ten us­ing a spat­ula or bot­tom of a mea­sur­ing cup. Brush tops with re­main­ing 2 tbsp oil. Bake, turn­ing once, un­til veg­eta­bles are golden brown on the edges and cooked through, about 25 min­utes.

4. If mak­ing top­ping, crum­ble feta on latkes and sprin­kle with chives.

PER SERV­ING (4 latkes): Calo­ries: 153, To­tal Fat: 10 g, Sat. Fat: 1 g, Carbs: 14 g, Fiber: 3 g, Sug­ars: 4 g, Pro­tein: 3 g, Sodium: 143 mg, Choles­terol: 31 mg

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