Latkes with a Chive Yoghurt Dip

Latkes

3 or 4 potatoes grated

Half a white onion grated

2 eggs

¾ cup of (use gluten frbreadcrumbs

1 tbsp corn or potato starch

Sunflower Oil

Salt

Pepper

Yoghurt Topping

Greek yoghurt

Chives

Salt

Pepper

1. Grate the potatoes and squeeze out all moisture from the grated potatoes using a nut milk bag or clean tea towel.

2. Set aside in a large bowl.

3. Grate the onion and add the grated potatoes.

4. Stir in the eggs, breadcrumbs and corn starch until well incorporated.

5. Season with salt and pepper to taste.

6. Separate into equal size balls. Wet your hands before to avoid the mixture sticking to your hands.

7. Pour the oil to coat the pan. Around a quarter inch height.

8. Heat the oil.

9. When the oil is hot, flatten each latke and place it into the oil carefully.

10. Cook on each side for 3 to 4 minutes. Timings may vary so cook each side until golden brown and crispy.

11. For the yoghurt topping, cut up the chives. Use as much or as little as you like. Reserve some for garnishing at the end. Add to the yoghurt.

12. Season the chive yoghurt with salt and pepper to taste.

13. Plate the latkes and top with the yoghurt. Garnish with chives.