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

Divide the grated vegetables into two bowls: one for the carrot and one for the beetroot. In each bowl, add an equal amount of grated brown onion, almond flour, and curry powder. Season with salt and pepper, then mix each bowl separately until the ingredients are well combined and cohesive.

Heat olive oil in a non-stick frying pan over medium heat. Form patties with the carrot mixture and place them in the pan, flattening slightly with a spatula to form latkes. Cook for about 4 minutes on each side until golden brown and crispy. Remove and drain on paper towels. Repeat the process for the beetroot mixture in a separate batch.

Prepare the avocado salsa by combining chopped avocado, red onion, tomatoes, and fresh coriander in a bowl. Add lime juice, season with salt and pepper, and mix gently to combine. Set aside.

Bring a pot of water to a light simmer and add a splash of white vinegar for poaching the eggs. Crack an egg into a small cup and gently slide it into the water. Poach for 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.

To assemble, place a carrot latke on a serving plate, top with a beetroot latke, then add a generous portion of avocado salsa on top. Gently place a poached egg over the salsa.

Repeat the assembly process for each serving, ensuring each plate has its layers of carrot and beetroot latkes, avocado salsa, and a poached egg. Serve immediately with extra lime wedges on the side for garnish.

Optionally, garnish each serving with additional chopped fresh coriander and a sprinkle of curry powder for an extra burst of flavor.