Hannukah is coming up tomorrow evening and I’d like to share another version of a fried dish, this time it is Russian “Latkes” (patties) filled with minced meat, but since I’m vegetarian I used soy-meat-substitute instead. Serve it with cold beer and enjoy (-:
For the Potato Latkes:
Follow my recipe, either with or without the herbs:
For the filling:
5 Tbsp olive oil
Minced soy (we have ready-made vegan Tivall minced “meat” in Israel but I’m sure there are other great options wherever you live).
2-3 small grated tomatoes (without the skin)
crushed garlic cloves
chopped herbs: Nana/mint leaves, Parsley, Coriander/cilantro
spices: black pepper, cumin, paprika
For the potato Latkes mixture – Follow the instructions on this next recipe TILL the frying part.
For the Filling:
Instead of minced meat, I used a vegetarian soy substitute.
Fry the minced “meat” in the olive oil and add crushed garlic, grated tomatoes and season.
Add chopped herbs and let the mixture cool to room temperature.
To Assemble the Latkes:
Create tightened discs of the potato mixture.
Place those potato discs on a lightly floured working surface or a large oven pan, place a heaped tsp of filling on top of each “disc” and then cover with another potato latke.
Heat sunflower oil, at least 0.5 cm deep, in a heavy bottomed skillet and when it’s warm enough for frying (but not burnt !), take one filled latke, squeeze it in your palms so it holds together and gently place it in the oil. Do this with 3-4 more latkes and fry them, several minutes on each side, till they’re golden brown.