Curried-Carrot & Beetroot Latkes with Poached Egg and Avocado Salsa

Gluten Free
Paleo
Vegetarian

Carrots bring an earthy sweetness to these crispy, curried latke-like pancakes. Layered with beetroot latkes and citrus-infused avocado salsa and topped with a poached egg to make this amazing vegetarian main.

Nutrition Per Portion

Calories
1010
Carbs
68.5g
Fat
72.7g
Fibre
24.1g
Protein
31.3g
Sugar
26.5g

Carrot
Beetroot
Brown Onion
Eggs
Almond Flour
Avocado
Red Onion
Fresh Coriander
Tomatoes
Curry Powder
Olive Oil

2 tablespoons per person
White Vinegar
Limes

1/2 lime juiced per person

0.0 min

Peel and grate the carrot, brown onion and beetroot.
4.0 min

Peel and chop the red onion, avocado, tomato and fresh coriander.
8.0 min

In a bowl, mix together the onion, avocado, tomato and coriander.
9.5 min

Squeeze a small amount of lime over the avocado salsa and place in the fridge until needed.
10.5 min

Bring a saucepan of water to the boil.
11.5 min

Separate the flour into two bowls and season with salt and pepper.
12.5 min

Add the curry powder to one bowl.
13.0 min

Add half of the brown onion and all of the carrot to the curry-flour mixture and toss through until well combined.
14.5 min

Add the remaining brown onion and the beetroot to the other bowl of flour and toss through until well combined.
16.0 min

Press the mixtures together into flat, round discs. If they don't stick together well, add a splash of water until the mixture resembles more of a batter.
18.0 min

Heat the oil in a frying pan over high heat.
19.0 min

Working in batches so as not to crowd the pan, carefully place the flattened discs into the pan to cook each latke.
19.5 min

Lightly flatten the discs with the spatula, to help flatten.
23.0 min

Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel to drain.
24.5 min

Repeat with any remaining latke mixture.
26.0 min

Add the vinegar to the boiling water and carefully stir the water until it creates a gentle whirlpool.
26.5 min

Crack open the egg(s) into the boiling water, in the centre of the saucepan.
28.0 min

Stack the latkes atop each other on serving plates.
29.0 min

Using a slotted spoon, remove the egg from the water and place atop the latke stacks.
30.0 min

Serve the avocado salsa alongside the latke stacks. Garnish with any remaining lime wedges to serve.

Ingredients

Carrot

grated

Beetroot

grated

Brown Onion

grated

Eggs

Almond Flour

Avocado

chopped

Red Onion

chopped

Fresh Coriander

chopped

Tomatoes

chopped

Curry Powder

Olive Oil

2 tablespoons per person

White Vinegar

Limes

1/2 lime juiced per person