Starters & Light meals Archives

Breakfast recipes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Beetroot recipes

Beetroot and vanilla salmon gravadlax

Beetroot recipes

Beetroot carpaccio

20 minutes

Potato latkes with sour cream and smoked salmon

Serves Makes 15

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 minutes

Ingredients

1 kg potatoes, peeled and coarsely grated
1 free-range egg, beaten
1 onion, grated
2 T flour
1 pinch salt
1 pinch white pepper
Oil, for frying
Sour cream, for serving
Smoked salmon, for serving

Method

Mix the potatoes with the egg, onion, flour, salt and white pepper.

Place spoonfuls of the potato mixture into hot oil to make a thin, crisp, golden pancake.

Serve with sour cream and smoked salmon.

TASTE's take:

When the Maccabees regained control of Jerusalem in the 2nd century BCE, they found only enough holy oil in the desecrated Temple to last a day. But miraculously the oil burnt for eight days keeping the flame alight in the Holy Temple until more oil could be found.

Hannukah – the Festival of Lights – commemorates the rededication of the Second Temple. The Festival lasts eight days. Candles are lit each night – from a master candle (shamash) – in a special nine-candle holder – the Menorah. Jews traditionally eat food fried in oil at Hannukah. Ashkenazi Jews, like myself, eat potato latkes.

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Grilled bread with Serrano ham and olive oil-fried eggs

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Potato latkes with sour cream and smoked salmon

Potato latkes with sour cream and smoked salmon

Ingredients

Method