Brunch Style Latke

Method

1. Place the grated potato and onion in a bowl, add 2 tsp of salt, massage into the mix and leave to stand on one side for about 15 minutes to draw out the water within the vegetables. Preheat the oven to 180ºC Fan/Gas 4.

2. For the smoked carrots, blanch the carrots in a pan of boiling water then drain and rinse under a cold tap. Place the water, liquid smoke, maple syrup and white wine vinegar in a saucepan. Gently warm to combine, leave to cool a little then add the carrot slices. Place in the fridge to marinade until needed.

3. For the herby creme fraiche dip, mix together the creme fraiche, chives, dill, lemon zest and capers and season to taste. Cover and place in a fridge to chill.

4. For the vegan latke. Place the potato mixture into a clean tea towel and squeeze hard to pull out as much water as you can, you want the potato to be as dry as possible. Place the mixture back in the bowl.

5. Add the Crackd No Egg egg replacer, chives, caraway seeds if using and breadcrumbs, season to taste.

6. Heat 2-3 tbsp of oil in a large heavy-based ovenproof frying pan over a medium heat, add the potato mixture and spread evenly so that the base is covered. Cook for around 8 -10 minutes until the base is starting to turn golden and crispy and moves freely in the pan without sticking. Carefully slide the latke out upside down onto a board then slide back into the pan to start cooking the other side.

7. Cook for 1-2 minutes before placing in the oven for around 20-25 minutes until cooked through and golden.

8. When ready to serve place onto a plate, garnish with pickled carrot, herb creme fraiche and capers.

NOTES
This is a great brunch dish and if you want to switch out the ‘smoked ‘ carrot then scrambled tofu and mushrooms works just as well.

The carrots and herby creme fraiche can be made the day before if you want to get ahead.