Roasted Vegetable Latkes

Roasted Vegetable Latkes are a delicious twist on the traditional potato pancakes, incorporating a medley of colorful roasted vegetables for added flavor and nutrition. Perfectly crispy on the outside and tender on the inside, these latkes make for a satisfying main dish any time of the year.

Ingredients

• Potatoes - 200 grams
• Carrot - 100 grams
• Zucchini - 100 grams
• Red bell pepper - 100 grams
• Onion - 50 grams
• Garlic - 2 cloves
• Egg - 1 large
• All-purpose flour - 30 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 3 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the potatoes, carrot, zucchini, and red bell pepper into small pieces. Finely chop the onion and garlic.
3. Spread the diced vegetables on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat evenly.
4. Roast the vegetables in the oven for about 20 minutes, stirring halfway through, until they are tender and slightly caramelized.
5. In a large bowl, combine the roasted vegetables, egg, flour, and additional salt and pepper to taste. Mix until well combined.
6. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
7. Scoop about 1/4 cup of the vegetable mixture into the skillet for each latke, flattening them slightly with a spatula.
8. Cook for 4-5 minutes on each side, or until golden brown and crispy.
9. Transfer the cooked latkes to a paper towel-lined plate to drain any excess oil.
10. Serve warm with applesauce or sour cream if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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