Tis (almost) the season to be merry and Gourmandize have been in touch to ask their favourite bloggers whether they can supply a christmas recipe for the 24 days up to christmas. Well, of course I could. Which one was the only issue. So, I was prompted into revisiting some of my christmas meal creations to decide which one I wanted in the Gourmandize christmas countdown.
As a vegetarian, a turkey was not going to be in the running. Also, I did not want my offering to be just a vegetable side dish. I decided on one of two options then. Either, a fabulous breakfast/brunch option inspired by hanukkah (which began this week) or a fantastic vegetarian main course offering for any time around christmas. The former I made for brunch this morning and so I present here.
What you will need
3 floury potatoes
1 onion
5 large eggs
3-4 tablespoons flour
Salt and freshly ground black pepper
Plain yoghurt
Harissa paste
Firstly, peel your potatoes and onions. Keep your potatoes from colouring by keeping them in some water if you are not useing them straight away.
Next, finely grate the potatoes and the onion. I actually whizzed mine up in the magimix. When done, strain the potatoes and onion over a sieve to drain all the water, alternatively use a tea towel to squeeze it out.
Return the potatoes to a bowl, season with plenty of salt and pepper and add one egg. Mix together and add the flour to form a batter (itmight look a little bit runny, but the egg and flour are very good at helping to bind the already starchy potatoes.
Heat some oil in a frying pan to shallow fry the latkes. Add a spoonful at a time to the frying pan. You should be able to make 7-8 cakes.
Press down the batter slightly so that the cakes are about a centimetre high. Brown on one side for 5 minutes and then the other side for 5 minutes, or until the potatoes are cooked.
Harissa paste
Firstly, peel your potatoes and onions. Keep your potatoes from colouring by keeping them in some water if you are not useing them straight away.
Next, finely grate the potatoes and the onion. I actually whizzed mine up in the magimix. When done, strain the potatoes and onion over a sieve to drain all the water, alternatively use a tea towel to squeeze it out.
Return the potatoes to a bowl, season with plenty of salt and pepper and add one egg. Mix together and add the flour to form a batter (itmight look a little bit runny, but the egg and flour are very good at helping to bind the already starchy potatoes.
Heat some oil in a frying pan to shallow fry the latkes. Add a spoonful at a time to the frying pan. You should be able to make 7-8 cakes.
Press down the batter slightly so that the cakes are about a centimetre high. Brown on one side for 5 minutes and then the other side for 5 minutes, or until the potatoes are cooked.
Next fry (or poach if you fancy) the remaining eggs. Serve two of the latkes topped with an egg.
Dollop a large table spoon of the plain yoghurt on each plate beside the latkes and add a tea spoon of harrissa to the yoghurt. Serve immediately.
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