| Ingredient | Quantity | |
| 1 | Rapeseed Oil | 1 tablespoon |
| 2 | Greek Yogurt | 4 tablespoons |
| 3 | Mint | 1/2 bag |
| 4 | Rocket | 150g |
| 5 | Cherry Tomatoes | 130g |
| 6 | Beetroot | 400g |
| 7 | Egg | 1 beaten |
| 8 | Plain Flour | 1 tablespoon |
| 9 | Garlic | 1 clove finely chopped |
| 10 | Caraway Seed | 1 tsp |
| 11 | Ground Cumin | 1/2 teaspoon |
| 12 | Lemon | Zest of 1 |
Instructions
step 1 Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients. step 2 Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins. step 3 Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.