Recipes » Side Dishes » Potato Carrot Latkes
T. Colin Campbell Center for Nutrition Studies

Potato Carrot Latkes

By 6 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 5(6)
Classic potato latkes are fried. This oil-free vegan latkes recipe is a healthy take on a classic Jewish tradition. Shredded potatoes, carrots, and onions come together with flax seeds and oats that serve as a healthy binder. Serve these for Hanukkah or enjoy as a tasty appetizer at any party.
Prep: 5 mins Cook: 25 mins Yield: 12 latkes
Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 1 ½ Tbsp ground flax seeds + 3 Tbsp water
  • 4 medium-sized russet potatoes quartered
  • 1 large carrot
  • 1 medium onion quartered
  • 1 tsp garlic powder
  • ½ cup quick cooking oats
  • ¼ cup oat flour
  • ¼ tsp ground turmeric
  • ¾ tsp sea salt
  • ¼ tsp ground pepper
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat oven to 425 degrees F.
  • 2. In a small mixing bowl, combine ground flax with water, and set aside.
  • 3. Shred potatoes and onions in a food processor.
  • 4. Pour potatoes and onions into colander, pressing down a few times to drain and remove excess liquid.
  • 5. Shred carrots in food processor.
  • 6. Place shredded potatoes, onion, and carrots in large mixing bowl, add in remaining ingredients and stir to combine.
  • 7. Form into 12 equal-sized patties, and place on baking sheet lined with parchment paper.
  • 8. Bake for 10 minutes, flip and bake for another 10 minutes, flip again and bake for a final 5-10 minutes or until desired brown-ness is reached without burning.
  • 9. Serve with applesauce or a plant-based sour cream.

Cooking Tips

Cooking Tips

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