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    Latkes with poached eggs, beetroot & creamy horseradish

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    Latkes with poached eggs, beetroot & creamy horseradish

    Crispy potato latkes topped with soft poached eggs, sweet-pickled cooked beetroot, salty capers and a punchy horseradish dressing: this Eastern European-inspired dish makes a brilliant meal at any time of day. You can make the latkes in advance and chill (or freeze in an airtight bag or container). Simply defrost them overnight in the fridge if frozen and then reheat until piping hot throughout.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes

    Serves: 2


    2 medium baking potatoes (about 300g), peeled
    1 medium onion, peeled
    25g plain four
    3 eggs, 1 lightly beaten
    1 tsp caraway seeds, crushed in a pestle and mortar
    3 tbsp soft cheese
     x 20g pack dill, fnely chopped, plus extra fronds to serve
    1 tsp hot horseradish
    1 tsp nonpareille capers, fnely chopped
    ½ unwaxed lemon, zested and cut into wedges
    2 tbsp sunfower oil
    2 x cooked baby beetroot (about 70g), chopped into roughly 1cm cubes


    1 Coarsely grate the potatoes and onion. Tip into a clean tea towel, wrap up and hold over the sink to squeeze out as much liquid as possible. Tip into a large bowl and mix in the four, beaten egg and caraway; season and set aside.

    2 In a small bowl, mix together the soft cheese, fnely chopped dill, horseradish, capers and lemon zest with 1 tbsp water; season with black pepper and set aside. Preheat the oven to 110ºC, gas mark ¼. Line a large baking tray with baking parchment. Heat the oil in a large frying pan over a medium-high heat. Working in batches, dollop heaped tablespoons of latke mixture into the pan (you want to make 6 in total); press down with a spatula so they are quite fat. Fry for 3-4 minutes each side, until golden and crisp and cooked through. Transfer to the parchment-lined tray and put in the oven to keep warm while cooking the remaining latkes.

    3 Meanwhile, bring a large pan of water to the boil and poach the eggs (see left). To serve, divide the latkes between 2 plates; top with the soft cheese mixture and beetroot. Finish with the poached eggs, scattering over a few dill fronds and a grinding of black pepper. Serve with lemon wedges to squeeze over.

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