Enjoy our flavorful and unique Potato and Cauliflower Latkes as a year-long side dish, or for seasonal holidays such as Hanukkah. One of the things that we love about these latkes is that they can be altered to fit many dietary restrictions–those who follow a gluten-free diet can use a gluten-free all purpose flour blend, and those who have food allergies, or are vegans, can use flax eggs. Not only is this recipe easy to customize for your needs, it also has an added nutritional benefit with the cauliflower, which is rich in vitamin C, vitamin K, folate, pantothenic acid, vitamin B6, choline, fiber, manganese, phosphorus, and biotin. Because cauliflower is a cruciferous vegetable, it has a naturally high glucosinolate content (1) , which could help prevent cancer by enhancing the elimination of carcinogens before they can damage DNA, or by altering cell-signaling pathways in ways that help prevent normal cells from being transformed into cancerous cells (2). Therefore, incorporating cauliflower into your daily diet is a great way to enhance your overall health.
1 medium yellow onion, grated, (use a towel to remove extra moisture)
1 1/2- 2 teaspoons garlic powder
2 large eggs, lightly beaten or 2 flax eggs (see note)
2 tablespoons all-purpose flour or all purpose gluten-free flour
1 teaspoon baking powder
1 vitamin C capsule
1/4 teaspoon sea salt or kosher salt
1/4 teaspoon ground pepper (optional)
2 tablespoons chopped fresh chives for garnish (optional)
Toppings: (not included in nutritional analysis)
Plain Icelandic Provisions Skyr
1 baking sheet
1 medium sized sauce pan
1 large sized mixing bowl
1/4 cup measuring device
Preheat an oven to 400°F, and line a baking sheet with parchment paper and 1 teaspoon olive oil.
Bring water to boil in saucepan over medium-high heat.
Place cauliflower in a steamer basket over the saucepan and steam for about 4-5 minutes or until cauliflower is tender. When done, drain well, and dry with a paper towel.
Place cauliflower in a large sized mixing bowl and mash with a fork until smooth. Set aside.
Peel the potatoes and grate in a food processor. When done, place potatoes in additional paper towels, roll it up and squeeze out the excess moisture. Add the potatoes to the bowl with the cauliflower.
In that same mixing bowl, add the onion, garlic powder, eggs, flour, baking powder, vitamin C capsule, salt and pepper, and stir to mix
Scoop mixture into patties using a 1/4 cup measuring device, and place sectioned dough on prepared baking sheet.
Use a pastry brush to evenly coat the tops of the latkes with the remaining 1 tablespoon olive oil. Bake for 12 minutes, flip latkes and bake an additional 12 minutes or until brown and crispy.
1 flax egg = 1 tablespoon ground flax + 3 tablespoons water. Mix together in a small bowl and let set for 15 minutes before using. The flax egg latkes might need to cook for an extra minute or two on each side. [br]This recipe could easily be doubled and you can freeze half or you can make them ahead of time and freeze the latkes. [br]Freeze & Reheat: Freeze latkes on baking sheet. Once they are solid after 3+ hours, place in airtight container layer if necessary with parchment paper. Reheat: Arrange in a single layer on baking sheet and bake at 400 F for 12 minutes on each side until crispy.[br]If desired, use 2 cups of mashed potato and parsnip instead of grated potato [br]1-5.3 ounce container of Icelandic Provisions Skyr has 110 calories and 17 grams of protein.[br]Disclaimer: Triad to Wellness is a nutrition communications consultant for Icelandic Provisions. We were not compensated for this post.
(1) van Poppel G, et all. Brassica vegetables and cancer prevention. Epidemiology and mechanisms. Adv Exp Med Biol. 1999;472:159-168.
(2) Zhang Y. Cancer-preventive isothiocyanates: measurement of human exposure and mechanism of action. Mutat Res. 2004;555(1-2):173-190.