Butternut, sweet potato and feta latkes

Delicate flavours combined with a little kick from the cayenne pepper.
recipes, vegetarian, shallow-fry
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Recipe from: 07 July 2015
Preparation time: 20 min
Cooking time: 15 min


  • 1
    medium sweet potato, peeled and grated
  • 1/2
    small butternut, grated
  • 1
    large egg
  • 125
    cake flour
  • 2.5
    cayenne pepper
  • 100
    feta cheese
  • a good handful of fresh coriander, chopped, plus extra to serve
  • 3
    tomatoes, sliced, to serve
  • 150
    natural yoghurt
  • 125
    mascarpone or cream cheese
  • 15
    mint sauce


Wrap the grated sweet potato and butternut in a tea towel and squeeze out all the excess fluid.
Transfer to a bowl and mix together with egg, flour, a good pinch of salt, the cayenne pepper, feta and coriander.

Heat a little oil in a frying pan on medium heat.
Shape the mixture into small, flat rounds in your hands and place in the oil carefully. Cook for three minutes or until nicely browned on each side then place onto some paper towels to drain the excess oil.
Repeat until the mixture is finished. You will need to add more oil to the pan as you go.

Mascarpone and mint dip

Mix all the ingredients together in a small bowl.

Serve the latkes topped with a slice of tomato, a spoonful of dip and a coriander leaf.

Serves 6-8.

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