Forget the idea that latkes must be made solely from potatoes. According to acclaimed chef and sustainability advocate Tom Hunt, these moreish fried cakes present a brilliant opportunity to use up a colourful array of root vegetables languishing in the kitchen, turning potential food waste into a nutrient-packed, delicious meal.
Beyond the Potato: A Versatile Brunch Staple
In a recipe from his book, Eating for Pleasure, People & Planet, Hunt champions a flexible approach to the traditional Jewish potato cake. He advocates using a mixture of any root vegetables you have to hand, such as beetroot, celeriac, or turnip, noting that just 25-50g of a single vegetable can contribute to the final dish. The key addition to his batter is two tablespoons of ground linseeds (flaxseeds), which introduces a valuable boost of nutrition in the form of omega-3 fatty acids.
"Crisp, savoury and satiating latkes are my idea of the perfect brunch," Hunt explains. He typically serves them with a protein source like a poached egg, or with a sweeter accompaniment such as apple compote and soya yoghurt.
The Recipe: Root Vegetable and Linseed Latkes
This recipe, which serves two, is designed for simplicity and sustainability. After grating 150g of mixed root vegetables and one onion, they are combined with a couple of pinches of sea salt and left for five minutes to draw out moisture. This step is crucial for achieving a crisp result. The liquid is squeezed out and can be saved to make a dressing with extra-virgin olive oil.
The dry vegetable mix is then combined with binding agents: one tablespoon of flour (or two of fine breadcrumbs), the ground linseeds, and one teaspoon of baking powder. A tablespoon of wholegrain mustard is listed as an optional flavour enhancer.
The latkes are fried in extra-virgin olive oil over a medium heat for three to five minutes on each side until golden brown. Hunt suggests creative serving options, including using sparing amounts of bitter but beautiful carrot leaves for decoration, or fresh herbs like flat-leaf parsley. He also highlights sauerkraut as a wonderful traditional accompaniment, its sour tang perfectly cutting through the rich, fried flavour of the vegetable cakes.
A Dish for People and Planet
Ultimately, Tom Hunt's recipe is more than just a brunch idea; it's a practical philosophy for the modern kitchen. It demonstrates how mindful cooking can simultaneously tackle food waste, increase nutritional value, and deliver immense pleasure on the plate. By keeping a bag of mixed root vegetables and some ground linseeds in the cupboard, you have the foundation for a quick, sustainable, and utterly satisfying meal any day of the week.
