Veggie Latkes

gluten-free-vegan-latkes

This recipe came to life around Hanukkah because I didn’t want our latkes to be all potato.  I tried a few different versions of these little veggie latkes, and this recipe was the one that everyone agreed tasted the best.  I remember my brother telling me one version that had lots of beet shreds and cabbage tasted ‘earthy’.  That was his way of saying, ‘I don’t like this’.  I eliminated the beets because their flavoring was too strong, and I lessened the cabbage.  I added carrots and onions for sweetness, potato for starch and tradition, some turnip for added starchiness, and leafy greens because I love sneaking them into as many recipes as I can! 

You can eat these any time of year and they can be really fun to serve.  They work as appetizers, they can be a vegetable side dish, or they can be a snack. Enjoy!

Veggie Latkes
Yields 15
gluten free, dairy free, egg free, soy free, nut free
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 3 large carrots
  2. 1 small turnip
  3. 2 cups of baby spinach
  4. 1 cup of baby arugula
  5. ¼ cup of shallot or sweet onions
  6. 1 large yellow/golden potato
  7. ¼ cup of oil
  8. 2 flax eggs
  9. 2 Tbsp of millet flour (you can use almond meal instead if you want)
  10. 1 Tbsp of dried parsley
  11. 1 Tbsp of dried dill
  12. 1 clove of garlic (can use 1 tsp of garlic powder)
  13. Salt and pepper to taste
  14. Optional: 1 cup of shredded green or savoy cabbage – must shred by hand*
Instructions
  1. Preheat your oven to 375 degrees and prepare a large cookie sheet with foil and cooking spray. You can use parchment paper if you prefer; either option is fine.
  2. You can shred your carrots, potato, and turnips by hand, or you can keep things simple by doing it in your food processor! I roughly chop these 3 vegetables and then shred them in portions.
  3. First put in your chunks of carrot. Pulse repeatedly until the big pieces become minced and then hold your processor on blend for a few seconds. Check the size and make sure it looks like little shreds of carrot. If not, pulse and blend one more time, check and see how they look. When done, scoop into a large mixing bowl and set aside.
  4. Repeat this process with the potatoes and turnip. They are softer than the carrots, so it won’t take as long. Scoop them into the carrot bowl and set aside.
  5. Put all your leafy greens and the garlic (if you’re using the clove) into the food processor and pulse them until shredded into little pieces. Add them to your carrots, potatoes, and turnips. If you are using the shredded cabbage, you can add that into your bowl as well.
  6. Make your two flax eggs. Set aside in a small bowl.
  7. Add oil, salt, pepper, and your flax eggs to the vegetable mixture. Mix well with a rubber spatula or large spoon. Then add in your millet flour and repeat the mixing process one more time.
  8. Using a large spoon, scoop out approximately 3 tablespoons of the latke mixture into your hand. Form a ball the best you can and then flatten it between your two hands. Flip it over onto your cookie sheet.
  9. Repeat this process until you run out of mixture. You should be able to make 12-16 latkes.
  10. Bake in the oven at 375 degrees for 20 minutes; then carefully flip each latke over using a spatula. Put them back in the oven on the center rack for another 10 minutes.
  11. When they are done, let them sit for at least 5 minutes before serving them or removing them from the cookie sheet. This will help them set.
Notes
  1. This recipe also works really nicely as a vegetable ‘crust’ or base for recipes such as Shepard’s Pie. Simply follow the same recipe with a few modifications: increase the millet flour to ¼ cup, instead of making little latkes, you’ll place all of the vegetable mixture into a prepared round baking dish. Press down using a rubber or silicone spatula until it is firmly flattened in the dish and looks uniform all the way around. Bake it in the oven at 400 degrees for 35-40 minutes on the center rack. When the edges start to crisp up and turn golden brown, it is done. You can eat it like this as a vegetable crust on its own, or you can continue onward using it as a crust base for other recipes.
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