Please enter the email you’re using for this account.
Bring warmth, health, and glow to your Chanukah table with these sweet potato and carrot latkes! Packed with vibrant flavors and baked for a healthier twist, they’re as delicious as they are beautiful.
2 cups grated sweet potatoes
1 cup grated carrots
1 small onion, grated
2 eggs (or flax eggs for vegan)
3 tablespoons oat flour
1 teaspoon Pereg Turmeric (for extra golden glow)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin, such as Pereg, (optional, for warmth)
2 tablespoons Gefen Olive Oil
1 cup soaked cashews (soak for at least 2 hours or use boiled cashews for a quick method)
juice of 1 lemon or 3 tablespoons Gefen Lemon Juice
1 clove garlic or 1 cube Gefen Frozen Garlic
1/2 cup water (add more for a thinner consistency)
1/4 cup fresh herbs (dill, parsley, or cilantro – or a mix)
salt, to taste
pepper, to taste
Heat to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and brush it generously with olive oil.
In a large bowl, combine grated sweet potatoes, carrots, onion, eggs, oat flour, turmeric, salt, pepper, and cumin. Stir well until everything is evenly coated and slightly sticky.
Scoop about two tablespoons of the mixture, press into flat patties, and place on the oiled parchment paper.
Brush the tops of each latke lightly with olive oil. Bake for 20 to 25 minutes until the edges are golden and crispy.
Drain the soaked cashews and add them to a blender or food processor.
Add lemon juice, garlic, water, and your chosen herbs.
Blend until smooth and creamy. Scrape down the sides as needed.
Adjust the consistency with more water, and season with salt and pepper to taste.
How Would You
Rate this recipe?
Please log in to rate
Reviews