Forget the notion that latkes must be made solely from potatoes. Celebrated chef and sustainability advocate Tom Hunt has revealed his versatile recipe for turning almost any root vegetable into delicious, crisp fried cakes, offering a brilliant solution for reducing food waste while enjoying a satisfying meal.
A Versatile and Sustainable Brunch Staple
Tom Hunt champions these savoury root vegetable latkes as an ideal brunch dish. His approach moves beyond the traditional potato base, encouraging cooks to utilise a mixture of whatever root vegetables they have to hand. Just 25-50g of any vegetable can be transformed into a latke, making this a perfect recipe for using up those lingering bits in the crisper drawer.
To boost the nutritional profile, Hunt incorporates ground linseeds (also known as flaxseeds), adding a valuable dose of omega-3 fatty acids to the start of your day. He typically serves them with a protein-rich poached egg or a lighter option of apple compote and soya yoghurt.
The Recipe: Root Vegetable and Linseed Latkes
This adaptable recipe, which Hunt returns to repeatedly, is designed for two people. You'll need 150g of grated mixed root vegetables such as beetroot, celeriac, or turnip, along with one grated onion, sea salt, a tablespoon of flour or two of fine breadcrumbs, an optional tablespoon of wholegrain mustard, two tablespoons of ground linseeds, and a teaspoon of baking powder. Extra-virgin olive oil is used for frying.
For serving, consider optional toppings like fresh herbs (parsley or coriander), sauerkraut – a traditional accompaniment whose sourness cuts through the richness – poached eggs, or apple compote with yoghurt. Hunt notes that carrot leaves, while beautiful, are bitter and should be used sparingly for garnish.
Method for Perfect, Crisp Latkes
Begin by combining the grated vegetables and onion in a bowl with a couple of good pinches of sea salt. Let this sit for five minutes; this crucial step draws out excess moisture, ensuring the final latkes are wonderfully crisp. Next, take handfuls of the mixture and squeeze out all the liquid. Don't discard this vegetable liquid – Hunt suggests mixing it with extra-virgin olive oil to create a flavoursome dressing.
Place the squeezed vegetables in a clean bowl and mix in the flour (or breadcrumbs), optional mustard, ground linseeds, and baking powder until well combined. Heat a little olive oil in a frying pan over a medium heat. Form the mixture into four balls, place them in the pan, and flatten slightly with a spatula. Cook undisturbed for three to five minutes until golden brown underneath, then carefully flip and cook for a few more minutes on the other side. Serve immediately with your chosen toppings, or reheat later in the oven.
This recipe from Tom Hunt, featured in his work 'Eating for Pleasure, People & Planet', exemplifies a simple, sustainable approach to cooking. It transforms potential food waste into a nutrient-packed, delicious centrepiece for brunch or any meal, proving that eco-conscious eating can be both pleasurable and profoundly satisfying.
