Beet latkes with smoked salmon and caraway sour cream

Prep 20 min
Total 35 min
Serves 6



1/2 cup
1/2 tsp
caraway seeds, toasted
medium red beets, peeled and grated (about 4 cups packed)
large carrot, grated (about 1 1/2 cups)
onion, grated
eggs, beaten
2/3 cup
all-purpose flour
1/2 tsp
1/3 cup
canola oil


  • COMBINE sour cream and caraway seeds in a small bowl. Squeeze out excess liquid from beets, carrot and onion using hands or kitchen towel (beets may stain towel). Stir vegetables with eggs, flour and salt in a large bowl. Season with fresh pepper.
  • POUR oil into a large non-stick frying pan until it reaches halfway up the side. Set over medium. Working in batches of 4 latkes, scoop 1/4 cup packed beet mixture per latke into pan. Flatten slightly with a spatula and cook until golden, about 3 min per side. Transfer to a paper-towel-lined plate. Serve with caraway sour cream and smoked salmon.
  • Kitchen Tip: To save time, use a food processor to grate vegetables.




Calories 292, Protein 11 g, Carbohydrates 22 g, Fat 18 g, Fibre 3 g, Sodium 466 mg. Excellent source of vitamin B12

Best way to peel beets

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