Save to your scrapbook
Sweet potato latkes with salt beef
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Latke is a type of potato pancake similar to a rosti, cooked until golden and crispy. They're a lovely contrast to tender ready-prepared salt beef and the freshness of quick pickled cucumber.
440g pack Waitrose & Partners Slow Cooked Salt Beef with a Mustard Tartar Sauce
2 large Waitrose & Partners Sweet Potatoes (from a twin pack), peeled
1 cucumber, thinly sliced
2 tbsp rice wine or white wine vinegar
1 tsp white caster sugar
2 pinches salt
1 onion, finely chopped
50g Cooks’ Ingredients Gram Flour
2 medium British Blacktail Free Range Eggs
3 tbsp hot creamed horseradish
4 tsp sunflower oil
1. Preheat the oven to 200˚C, gas mark 6. Cook the beef according to pack instructions for 25 minutes. Meanwhile, coarsely grate the potatoes then squeeze between a few sheets of kitchen paper or a clean tea towel and set aside for a few minutes. Toss the cucumber with the vinegar, sugar and a pinch of salt; set aside to pickle.
2. In a large bowl, stir together the sweet potato, onion, gram flour, eggs and 2 tbsp horseradish. Season with the remaining pinch of salt and shape into 16 patties.
3. Heat the oil in a wide non-stick pan. In batches, fry the latkes for 5 minutes, turning halfway, until golden and crisp. Keep warm in the oven. Add the remaining 1 tbsp horseradish to the tartar sauce from the sachet included in the salt beef pack. Slice the beef across the grain, then serve with the latkes, the drained pickled cucumber and the horseradish-spiked tartar sauce.
The latkes are also wonderful with smoked salmon instead of beef. Stir the horseradish through some crème fraîche and dollop it on top.
This recipe appeared within the March 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in February 2020.