Beet Latkes with Mint Yogurt and Arugula Salad

Ingredients

• 400 g beet
• 1 egg
• 1 tbsp all-purpose flour
• 1 clove garlic
• 1 tsp caraway seeds
• ½ tsp ground cumin
• 1 lemon zest
• 1 tbsp canola oil
• 4 tbsp Greek yogurt
• ½ bag fresh mint
• 150 g arugula
• 130 g cherry tomatoes

Steps

1. Preheat oven to 180C (160C fan). Grate the beet and combine with the beaten egg, flour, garlic, caraway seeds, ground cumin, and lemon zest in a bowl.
2. Heat canola oil in a large non-stick pan over medium heat. Spoon the beet mixture into the pan to form 6 round latkes.
3. Fry latkes for 4-5 minutes per side until golden brown, then transfer them to a baking sheet.
4. Bake the latkes in the preheated oven for 10 minutes to ensure they are cooked through.
5. While latkes bake, finely chop the mint and stir it into the Greek yogurt in a small bowl.
6. Toss the arugula leaves and cherry tomatoes together in a separate bowl.
7. Serve the warm beet latkes with a dollop of mint yogurt and the fresh arugula and cherry tomato salad.