SHARON GLASS
400-500g sweet potato
125g zucchini
1 egg yolk
1 jumbo egg
3 tbs flour
3 tbs fresh mint
3 tbs fresh Italian parsley
3 tbs fresh basil
1 tbs grated lemon rind
Salt and pepper
Grapeseed or avocado oil for frying
200g smoked salmon
Method:
6 poached eggs
Grate the sweet potato and zucchini coarsely.
Chop all the herbs coarsely.
Mix everything together in a bowl. Season with salt and pepper.
Heat a medium frying with pan with a thin layer of oil. (You might need a little more as you fry them, but they are not deep fried).
Place loose mounds of mixture in the frying pan and fry until golden on each side and cooked through. (I do 3 at a time)
Cool on a baking rack. Serve warm immediately topped with smoked salmon and poached eggs.
Or these can be reheated in a preheated 160°C oven for about 10 minutes on a baking rack so that they don’t get soggy underneath.
Makes six latkes
