Beetroot Latkes

• rapeseed oil↗1 tbsp tbsp
• low‑fat Greek yogurt↗4 tbsp tbsp
• mint↗½ small bunch

  leaves, finely chopped

• arugula salad mix150g g

  leaves

• cherry tomatoes↗130g g

  halved

• raw beetroot↗400g g

  peeled, trimmed and coarsely grated

• large egg1

  beaten

• plain flour↗1 tbsp tbsp
• large garlic clove↗1

  grated

• cumin seeds↗1 tsp tsp
• cumin½ tsp ground tsp

  ground

• lemon↗1

  zest

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C (convection/gas 4). Prepare the latkes by mixing all the ingredients.

2. 2

   Heat the oil in a large non‑stick skillet. Spoon the mixture, forming six round latkes. Fry for 4‑5 minutes on each side, then transfer to a baking tray and bake for 10 minutes.

3. 3

   Mix the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes, then serve the latkes with mint yogurt and the salad.