Crispy latkes and cream of cajoux
4
Sauerkraut / vegan / main course
The Latke is more than just a potato pancake. This savoury little cake of Polish origin transforms the traditional potato into a delicious dish, with the flavours of chives and our famous Seaweed Sauerkraut - Sirena, accompanied by a sour cream with cashew nuts.
Ingredients
For latkes
- 1 tablespoon of ground flax seeds
- 3 tablespoons of water
- 4 white potatoes, washed and peeled
- ½ large white onion
- 1 cup raw Sirena Seaweed Sauerkraut, well filtered to remove brine (reserve brine for sour cream)
- 2 tablespoons of panko or breadcrumbs
- ¼ cup chopped fresh chives
- ½ teaspoon of garlic powder
- Freshly ground black pepper to taste
- ¾ per cup of vegetable oil
For the cashew sour cream
- 1 cup raw cashews, soaked for at least 4 hours then filtered
- ⅓ cup of water
- ⅓ of cup of brine of Sauerkraut with seaweed - Sirena de Tout cru!
- 2 cloves of garlic, finely chopped
- Freshly ground black pepper to taste
Steps
For latkes
- Make your flax egg: in a small bowl, mix the ground flax seeds with spoonfuls of water. Leave to rest so that the mixture thickens.
- In a food processor (with the grating blade), grate the potatoes and onion.
- Over a bowl, transfer the potatoes and grated onion to a cheesecloth and squeeze out the liquid. You can leave it to rest for a few minutes before pressing the contents of the cheesecloth again to remove as much liquid as possible.
- At the bottom of your bowl, you will find the extracted liquid as well as the starch from the grated potatoes. Discard the liquid while keeping the starch (it settles naturally at the bottom).
- Pour the contents of the cheesecloth into the bowl with the starch from the grated potatoes. Add the rest of the ingredients (as well as the flax egg made earlier), except for the vegetable oil. Mix together.
- Prepare two baking sheets to receive the fried latkes: one with paper towels to absorb the extra oil and a second with a cooling rack that you can put in the oven to keep the latkes warm (preheat the oven to 175-200F).
- In a large skillet, preferably cast iron, heat vegetable oil over medium-high heat. You want about ½ centimetres of oil depth (add more oil if necessary).
- Using a quarter cup measuring spoon, form several latkes with your hands. Place the latkes with a spatula in hot oil (without overloading the pan) and fry for about 5 minutes on each side until golden brown.
- Place the fried latkes on the baking sheet with paper towels (to absorb excess oil), then place on the oven rack to keep them warm while the other latkes are baking.
- Serve with sour cream and fresh chives.
For the cashew sour cream
- Put all the ingredients in a high-speed blender and blend until smooth and creamy. If too thick to your taste, add a little water as needed to make it longer.
- Keeps in the fridge for at least a week.
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