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I know that traditionally latkes are to be made from potatoes. But it’s OK to be creative. This latke tastes naturally sweet, and the sauce very lemony, and together they make the dish savoury!
11 carrots, peeled and grated into small pieces
1 teaspoon salt
1/4 teaspoon cracked black pepper
2 eggs, cracked and checked for blood
5 tablespoons extra virgin olive oil
1 and 1/2 medium whole avocados. deseeded and flesh scooped out
a pinch of salt
1/4 teaspoon cracked black pepper
juice of 1 medium lemon wedge
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
On a large flat tray with parchment paper, combine the carrots and three tablespoons of oil on the tray and roast them for 10 minutes, or until they are slightly soft. (Don’t overcook).
Take the carrots out of the oven. Combine them with seasonings and eggs in a medium sized bowl.
Grease the same parchment paper that you used for roasting carrots with the remaining oil. Shape the mixture into eight latkes. Gently place them on the tray and at the same temperature place them back in the oven for six minutes, until the bottom parts of the latkes are slightly brown. Flip them and let them cook for 2 to 3 minutes.
In a medium-sized bowl, blend all the ingredients for a minute or until the consistency is smooth and thick.
Once the latkes are done, take them out of the oven and let them cool for 10 minutes. Gently place them on a large platter of your choice and portion out the avocado sauce. Enjoy! Happy Chanukah!
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