Ingredients for 12 latkes 450 g unpeeled sweet potato. Replace some of the sweet potato with beetroot or carrots if you prefer, 75 g spelt, 2 tablespoons of cornflour, pinch of salt, ¾ teaspoon baking powder, black pepper 1 teaspoon curry spices, pinch of cayenne pepper, 3 spring onions, green included, 3 tablespoons non-dairy milk, 1 pack of De Hobbit Aubergine spread Garnish with pomegranate & pistachio nuts
Peel the sweet potato. Set about 375 g to the side. Grate the sweet potato roughly. Squeeze out as much of the moisture as you can. This will help make the potato crispier. 3. Mix the dry ingredients in a bowl: spelt, corn flour, salt, baking powder, pepper, curry and cayenne. Mix the dry mixture into the sweet potato. Slice the spring onion into rings and add most of it to the sweet potato. Set some aside for later, as a garnish. Lastly, add the milk and stir well to release the starch from the sweet potato and help the latke ingredients to bind. Heat two tablespoons of oil in a small pan. Fry the latkes in batches of three on a high heat until golden brown on both sides. Add more oil if needed. Place the latkes on kitchen paper to dry. Serve them hot and crisp, with De Hobbit Aubergine spread, pomegranate seeds, spring onion and pistachio nuts.