Nordic latkes

I am the kind of person that likes to lay low in winter. I hibernate. The knitted throw on our couch is like a teddy bear I hold on to while sipping tea and watching Netflix. How I sometimes wish I was more the going-out-hiking-type-of-person. I am not sure if that's ever going to happen. Not in winter. In those other seasons, maybe, sometimes.

During these months, comfort food is verrrrrry high on my list. Porridge for breakfast, soup and sourdough bread or roasted veggies for lunch, gratins, skillet, or one pot meals for dinner. Warm wholesome dishes. Plus snacks of course, who would want to live without them: roasted nuts & seeds, baked granola bars, a warm fruit salad, pie. ;-)

Another way to keep me warm is to replace my tea for turmeric, chai, or matcha lattes. Writing this I kind of realize it all sounds kind of lame. Spicing up your winter days by drinking lattes. Normal people would just take a glass of wine. ðŸ˜‚😂😂 

Back to lunch. The most important meal of the day. I often do not really know what to make during mid day. Especially when there's little time. A way to avoid eating bad stuff is planning ahead though. My goal for 2016 is to prepare batches of falafel, latkes, or other green cakes/muffins/pies which I can then freeze and take with me on work days. 

These Nordic latkes with root vegetables are a good example of that. I found the recipe in my newly purchased cookbook Fire + Ice by Darra Goldstein. A great addition to my collection. These Latkes are filled with whole foods, seasonal produce and result in creamy and flavorful cakes which are perfect with a soft-boiled egg and some chives.

I fried them in extra virgin olive oil. I found some reads that argue frying in olive oil can actually be beneficial. Read about it here & here for instance. That said, I am not a food expert and if you know more about this topic or have a good alternative, please share it in the comments; I am always keen on learning new stuff about food!

Another note: 
- You can replace the potatoes for sweet potatoes and the vegetables for alternatives like beetroot or celery root as well. Just choose the products you love the most!


Nordic latkes with root vegetables

(makes 10-12)
Recipe from Fire + Ice

You need:

2 boiling potatoes, peeled (about 1 pound)
2 large carrots, (about 8 ounces)
5 turnips, or 1 celery root (about 6 ounces)
1 large parsnip (about 4 ounces)
1 yellow onion, finely chopped
2 eggs, lightly beaten
1/2 cup fineley freshed herbs (I used dill, flat parsley,
chives, and thyme)
1 tsp fine sea salt
freshly ground pepper
virgin olive oil, for frying

How to make it:

1. Boil the potatoes in a large pot of salted water until tender. This takes about 20 minutes. Drain, and when cool enough to handle, mash. 

2. While the potatoes are boiling, grate the carrots, turnips, and parsnip. This is best done with the grating disk of a food processor. Stir the grated vegetables along with the chopped onion into the mashed potatoes. Combine. Add the eggs, herbs, salt, and pepper to taste. Mix well, until a solid mass forms. It is best to work with your hands.

4. In a large, deep skillet, pour the oil to a depth of 1/4 inch or 0,5 cm. The oil is hot enough when a droplet of water tossed onto it sizzles.

5. Shape the vegetable mixture into 3-inch/7,5-cm patties. Make them not to thick. Slide the patties into the hot oil. Be careful. Cook over medium heat until browned, about 6-8 minutes on each side, depending on the size. Drain on paper towels and transfer to a serving platter. Serve hot.

6. Store the patties in the fridge for 2-3 days, or in the freezer. Warm up in a skillet with a little bit of oil/butter before serving. Enjoy!