Potato, 2 medium units
Carrot, 1 small unit
Peeled Jerusalem artichoke, 200 g
Red onion, 1½ medium units
Raw tahini, 3 tablespoons
Onion powder, 1 flat teaspoon
Dried basil, 1/2 flat teaspoon
Dried oregano, 1/2 flat teaspoon
Coarsely ground chili, 1/4 flat teaspoon
Thin pink salt from the Himalayas, 1/4 teaspoon
Black pepper, a pinch
Potato flour, 3 flat tablespoons
Baking powder, 1 teaspoon
Olive oil, 3 teaspoons
1. Preheat the oven to a temperature of 356°F (180°C) turbo + top and bottom heat.
2. Coarsely grate all the vegetables (except the red onion which is cut into small cubes) and place in a strainer to drain the liquids for about 10 minutes without squeezing (there is no need to peel the potatoes but just wash well).
3. Transfer all the grated vegetables to a bowl, add the rest of the ingredients and mix well.
4. Line a baking tray with baking paper greased with olive oil, and using wet hands form balls from the mixture. Flatten a little each ball and bake for about 20 minutes. Turn the latkes over and bake for another 10 minutes (each oven bakes differently, so check ahead of time). Remove from the oven and try to hold yourself from immediately tasting!
5. Bon appetite (:
Total time: 30-60 min
Equipment: grater, strainer.
The nutritional value does not include the Jerusalem artichoke. The spices in the recipe are according to personal taste. The quantity is enough for one oven tray. At the farmers market I saw Shira after not seeing her for a long time. I discovered that she is vegan (that also doesn’t have gluten). The thought of those who avoid gluten, led me to create this vegan recipe - dreamy root vegetable latkes that are hard to stop eating them.