Latke Recipe by MyNutriCounter

Curry-Spiked Vegetable Latkes

Curry-Spiked Vegetable Latkes

Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables. Packed with flavour and fibre, the mixture can be made in advance, and then simply portioned and fried for 6 minutes to glorious, crispy perfection. Don’t forget to drain off that excess oil once done, nobody wants a soggy, greasy latke..

If you want another latke recipe that is delicious and packed with nutrition then try our cilantro latke.

Love this recipe? Share it with your friends and family now!

Curry-Spiked Vegetable Latkes is a 'grate' side dish for the gluten-intolerant. Click To Tweet
Summary
recipe image
Recipe Name
Curry-Spiked Vegetable Latkes
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    6 to 8 latkes

  • Prep

    15 mins

  • Cook

    6 mins

  • Total Time

    21 mins

  • Dietary

    DF, GF, VEG

  • PER SERVING

  • Calories

    86.80kcal

  • Protein

    1.80g

  • Carbohydrates

    9.27g

  • Fats

    4.96g

  • Saturated Fats

    0.81g

  • Monounsaturated Fats

    3.28g

  • Polyunsaturated Fats

    0.68g

  • Water

    42.20ml

  • Cholesterol

    18.60mg

  • Sodium

    102.70mg

  • Potassium

    166.35mg

  • Fibre

    1.72g

  • Sugar

    1.31g

  • Vitamin A

    788.95mcg

  • Vitamin C

    0mg

  • Vitamin D

    0.15mcg

  • Calcium

    19.77mg

  • Iron

    0.63mg

  • Vitamin B6

    0.12mg

  • Vitamin B12

    0.05mcg

  • Vitamin E

    1.06mg

  • Vitamin K

    6.38mcg

  • Magnesium

    16.05mg

  • Phosphorus

    49.26mg

  • Zinc

    0.35mg

  • Copper

    0.06mg

  • Manganese

    0.36mg

  • Selenium

    2.16mcg

  • Thiamine

    0.03mg

  • Riboflavin

    0.05mg

  • Niacin

    0.66mg

  • Pantothenic Acid

    0.15mg

  • Choline

    20.19mg

  • Folate

    4.46mcg

Ingredients:

  • 100g/3.5oz carrots
  • 100g/3.5oz courgette/zucchini
  • 100g/3.5oz potatoes
  • 50g/1.75oz white onion, minced
  • 5g/0.25oz parsley, chopped
  • 30g/1oz brown rice flour
  • 1 egg
  • 1 tbsp. curry powder
  • ¼ tsp. salt30ml/1fl oz olive oil

Method:

1.    Shred carrots, courgette/zucchini, and potatoes through a cheese grater.
2.    Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl.
3.    Heat olive oil in a non-stick skillet.
4.    Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring.
5.    Fry the latkes for 3 minutes per side over medium heat.
6.    Drain on paper towels.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes, Starters, Vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *