Skip to content
Chive and shallot latkes recipe

Chive and shallot latkes recipe

1 rating

A simple mix of shredded potatoes, chives and shallots, these deliciously crisp latkes are so easy to prepare but taste totally delicious. Serve as a side dish or with smoked salmon, crème fraîche and a perfectly poached egg for a stunning starter or brunch. See method

  • Makes 8-10 potato cakes
  • 25 mins to prepare and 30 mins to cook
  • 121 calories / serving
  • Healthy

Ingredients

  • 1kg (2lb) potatoes, washed and finely grated
  • 1 long shallot, finely grated
  • 2 eggs
  • ½ x 30g pack chives, snipped
  • 2 tbsp fine semolina
  • large pinch salt
  • large pinch fresh black pepper
  • 1-2 tbsp olive oil, for frying

Each serving contains

  • Energy

    510kj
    121kcal     6%

  • Fat

    4g 5%

  • Saturates

    1g 4%

  • Sugars

    1g 1%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 19.4g Protein 3.8g Fibre 1.7g

Method

  1. Heat the oven to low – about gas 1, 140°F, 120°C ­– to warm through. Put the finely grated potato and shallot in a colander and squeeze out as much moisture as possible. Or roll the potato and shallot in a clean tea towel or muslin and squeeze to remove the liquid.
  2. Beat together the egg, chives and semolina with salt and pepper in a medium bowl. Add the potato and shallot and mix to combine. Heat a little of the oil in a large frying pan. Once lightly sizzling, put tablespoons of the mixture in the pan – you should be able to do 3 or 4 at a time.
  3. Reduce the heat to low, flatten each latke with the back of a spoon and fry for 5-6 minutes on each side, flipping when the edges turn golden-brown.(A low temperature will cook them without turning them too brown.)
  4. Keep warm in the low-heated oven while you cook the rest. Add a little oil between each batch. Drain on kitchen paper and sprinkle with salt before serving.

See more Starter recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.