Potato and Spring Onion Latkes.

Latkes are little Jewish potato cakes, similar to Bhaji. Jewish hash browns, in fact, and with potential for a huge number of variations depending on what suits and what you might have in the cupboard. Try them with fennel salad and chunky apple and fennel sauce.


1 kg potatoes, peeled and grated.

2 eggs, lightly beaten.

Salt and pepper to taste.

2 spring onions, finely chopped.

Oil for frying.


Using a square of muslin or a clean linen tea towel, squeeze the potatoes until all the moisture is expressed. Place in a bowl, and add the beaten eggs, salt pepper and spring onions and combine well. Heat the oil in a clean pan over a hot flame. Form the potato mixture into little patties about 15mm thick and fry in batches on both sides. Place on a kitchen towel on a plate and keep warm. Serve immediately.

Yields: 16 patties.


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