Curried-Carrot & Beetroot Latkes

with Poached Egg and Avocado Salsa

  • Gluten Free
  • Paleo
  • Vegetarian

Carrots bring an earthy sweetness to these crispy, curried latke-like pancakes. Layered with beetroot latkes and citrus-infused avocado salsa and topped with a poached egg to make this amazing vegetarian main.

Nutrition Per Portion

  • 1010 Calories | 
  • 68.5g Carbohydrates | 
  • 72.7g Fat | 
  • 24.1g Fibre | 
  • 31.3g Protein | 
  • 26.5g Sugar
  • 0.0 min

    Peel and grate the carrot, brown onion and beetroot.

  • 4.0 min

    Peel and chop the red onion, avocado, tomato and fresh coriander.

  • 8.0 min

    In a bowl, mix together the onion, avocado, tomato and coriander.

  • 9.5 min

    Squeeze a small amount of lime over the avocado salsa and place in the fridge until needed.

  • 10.5 min

    Bring a saucepan of water to the boil.

  • 11.5 min

    Separate the flour into two bowls and season with salt and pepper.

  • 12.5 min

    Add the curry powder to one bowl.

  • 13.0 min

    Add half of the brown onion and all of the carrot to the curry-flour mixture and toss through until well combined.

  • 14.5 min

    Add the remaining brown onion and the beetroot to the other bowl of flour and toss through until well combined.

  • 16.0 min

    Press the mixtures together into flat, round discs. If they don't stick together well, add a splash of water until the mixture resembles more of a batter.

  • 18.0 min

    Heat the oil in a frying pan over high heat.

  • 19.0 min

    Working in batches so as not to crowd the pan, carefully place the flattened discs into the pan to cook each latke.

  • 19.5 min

    Lightly flatten the discs with the spatula, to help flatten.

  • 23.0 min

    Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel to drain.

  • 24.5 min

    Repeat with any remaining latke mixture.

  • 26.0 min

    Add the vinegar to the boiling water and carefully stir the water until it creates a gentle whirlpool.

  • 26.5 min

    Crack open the egg(s) into the boiling water, in the centre of the saucepan.

  • 28.0 min

    Stack the latkes atop each other on serving plates.

  • 29.0 min

    Using a slotted spoon, remove the egg from the water and place atop the latke stacks.

  • 30.0 min

    Serve the avocado salsa alongside the latke stacks. Garnish with any remaining lime wedges to serve.

  • Ingredients

    Carrot , grated

    Beetroot , grated

    Brown Onion , grated

    Eggs

    Almond Flour

    Avocado , chopped

    Red Onion , chopped

    Fresh Coriander , chopped

    Tomatoes , chopped

    Curry Powder

    Olive Oil

    White Vinegar

    Limes

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