Beetroot latkes

📝 Ingredients

• 1 tbsp rapeseed oil
• 4 tbsp fat-free Greek yogurt
• ½ small bunch mint leaves, finely chopped
• 150g mixed rocket salad leaves
• 130g cherry tomatoes halved
• 400g raw beetroot peeled, trimmed and coarsely grated
• 1 large egg beaten
• 1 tbsp plain flour
• 1 large garlic clove grated
• 1 tsp caraway seeds
• ½ tsp ground cumin
• 1 lemon zested

👨‍🍳 Instructions

1. Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.
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.
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.