Baked latkes

Colorful and tasty, these patties are great as finger food all year round.

By JERUSALEM POST STAFF
Orange - carrot and sweet potato patties (photo credit: Boaz Lavi)
Orange - carrot and sweet potato patties
(photo credit: Boaz Lavi)
True, the Hanukka tradition calls for fried foods, but this year we decided to cut down on frying and decided to bake our version of latkes. And thanks to help from Amir Porat and Rosella Yona, the master bakers of the Biscotti Bakery in Bnei Brak, we can offer our readers different kinds of levivot – orange with carrots and sweet potatoes; green with peas, and white with tehina. Serve the baked patties with a yogurt or herb dip. Happy holiday!
ORANGE:CARROT AND SWEET POTATO PATTIESMakes 20-25
✔ 1 peeled and shredded potato (about 200 gr.) ✔ ½ peeled and shredded sweet potato (about 300 gr.) ✔ 2 peeled and shredded carrots (about 200 gr.) ✔ 2 Tbsp. flour ✔ 1 medium onion, chopped finely ✔ 2 medium eggs ✔Salt and pepper ✔ Pinch thyme and rosemary (optional) ✔ Cooking spray
Heat oven to 200°.
Mix the shredded vegetables together, sprinkle a pinch of salt and place in a sieve over the sink for 1 hour to drain.
Squeeze out excess liquid and place in a bowl.
Add onion, flour and eggs and mix well. Season with salt and pepper.
Add chopped thyme and rosemary if desired.
Line a baking dish with parchment paper.
With a spoon, form patties and place them on the baking dish.
Spray with cooking spray to prevent from drying.
Place the baking sheet in the oven, reduce heat to 170° and bake for 15 minutes.
GREEN: PEA AND HERB PATTIESMakes 20-25
Green - peas and herbs patties (Boaz Lavi)
Green - peas and herbs patties (Boaz Lavi)
✔ 1 large potato, shredded ✔ 1 medium onion, shredded ✔ 2 eggs ✔ 2 Tbsp. + 1 tsp. flour ✔ 5 Tbsp. 9% white cheese ✔ ¾ cup frozen peas ✔ 1 Tbsp. sugar ✔ Pinch salt ✔ 15 sprigs mint leaves, chopped ✔ 10 arugula leaves, chopped ✔ Mixture of chopped fresh herbs: 1 Tbsp. thyme leaves, 1 Tbsp. oregano, 1 Tbsp. rosemary ✔ Cooking spray
Heat oven to 200° C.
Line a baking sheet with parchment paper.
Place peas in hot water for 10 minutes, then drain.
Sprinkle onion and potato with a little salt and drain in a sieve for 1 hour. Squeeze out excess liquid and transfer to a bowl. Add sugar, drained peas, mint and arugula. Add the flour, cheese and eggs and mix well. Season with salt and pepper. Add herbs and mix well.
Using a spoon, form patties and place them on the baking dish.
Spray with cooking spray to prevent from drying.
Place the baking sheet in the oven, reduce heat to 170° and bake for 15 minutes.
WHITE: BULGUR AND TEHINA PATTIESMakes 20-25
White – bulgur and thina patties (Boaz Lavi)
White – bulgur and thina patties (Boaz Lavi)
✔ 1 large potato, shredded ✔ 1 medium onion, shredded ✔ 1 large egg ✔ 2 Tbsp. bread crumbs ✔ ½ cup tehina (not mixed) ✔ ½ cup bulgur (soaked in warm water for 20 minutes and drained) ✔ 1 bunch parsley leaves, chopped ✔ Salt and pepper ✔ Cooking spray
Heat oven to 200°.
Line a baking sheet with parchment paper.
Sprinkle onion and potato with a little salt and drain in a sieve for 1 hour. Squeeze out excess liquid and transfer to a bowl. Add the soaked and drained bulgur. Add egg, bread crumbs, parsley and tehina. Mix well and season with salt and pepper.
Using a spoon, form patties and place them on the baking dish.
Spray with cooking spray to prevent from drying.
Place the baking sheet in the oven, reduce heat to 170° and bake for 15 minutes.
YOGURT AND MINT DIP
✔ 1 cup yogurt ✔ 25 mint leaves, chopped ✔ ¼ tsp. minced garlic ✔ Pinch salt
Mix together and serve on the side
HERB DIP✔ 6 Tbsp. mayonnaise ✔ ¼ tsp. minced garlic ✔ 1 Tbsp. ready-made basil pesto ✔ 10 oregano leaves ✔ 10 parsley leaves ✔ 1 sprig arugula ✔ Pinch salt ✔ Pinch pepper Mix together.
The recipes and photos are courtesy of Biscotti Bakery, 67 Hayarkon Street, Bnei Brak. Telephone for orders: (03) 570-4015/8