Cauliflower Carrot Latkes

Ingredients

• 1 head (about 710 ml florets; 3 cups)cauliflower, cut into florets
• 3 carrots or 6 baby carrots (about 240 ml grated; 1 cup)carrots, shredded
• 1 smallpotato, quartered
• 1 clovegarlic, smashed and peeled
• 2eggs, beaten
• 30 g (¼ cup)matzoh meal
• 1 smallonion, finely diced
• 1 teaspoonkosher salt
• ¼ teaspoonnutmeg
• to tastefreshly ground black pepper
• as neededcooking spray

Instructions

1. 1

   Boil the vegetables

   Cook the cauliflower, carrots, potato and garlic in salted water for 15 minutes, or until cooked through.

2. 2

   Chop and mash

   Chop the cauliflower, then mash the potato and garlic.

3. 3

   Mix the vegetables

   In a medium bowl, combine the cauliflower, carrots, potato, garlic, matzoh meal, onion, nutmeg, salt and pepper.

4. 4

   Add the eggs

   Stir in the beaten eggs so they bind the ingredients together.

5. 5

   Shape the latkes

   Use 60 ml (¼ cup) of the mixture for each latke and shape into patties.

6. 6

   Heat the pan

   Coat a non-stick pan with cooking spray and heat it over medium-high heat.

7. 7

   Brown the latkes

   Cook the latkes until browned to your liking, about 4 to 6 minutes per side.

What are cauliflower carrot latkes?

Latkes are pan-fried patties associated with Jewish cooking, often made with grated potato. This version uses cauliflower and carrot alongside a little potato, with egg and matzoh meal holding the vegetables together.

Boiling the vegetables first softens them for shaping, while pan-browning gives the patties their crisp, savoury edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 60 calories, 4g protein, 10g carbs, 2g fat.

The potato, carrots and matzoh meal provide most of the carbohydrates, while the eggs contribute protein and some fat. For a more balanced plate, serve a latke portion with a protein-rich accompaniment and extra vegetables.

The vegetables

Cauliflower: chop it after boiling so the pieces remain distinct rather than turning the mixture into a smooth mash.

Carrots: shredded carrots add sweetness and colour; squeeze out excess moisture if they seem particularly wet.

Potato and garlic: mashing these together helps make a soft base that holds the other vegetables in place.

Getting the mixture to hold

Matzoh meal: this absorbs moisture and helps the patties keep their shape. Mix it through before adding the eggs so it is distributed evenly.

Eggs: stir them in last, then check that the mixture can be scooped without falling apart. If it feels loose, let it stand briefly so the matzoh meal can absorb some moisture.

Shaping and browning

Even portions: measure 60 ml (¼ cup) of mixture per latke for patties that cook at a similar rate.

Pan heat: use medium-high heat and wait for the pan to be hot before adding the mixture. Cook each side for about 4 to 6 minutes, looking for a well-browned surface and a hot centre.

Serving ideas

Serve the latkes warm as a side with roasted vegetables, a salad or a simple protein. A spoonful of sour cream or plain yoghurt is a natural accompaniment.

For a meal with more staying power, pair them with beans, eggs or another protein-rich dish.

Timing and texture

The stated total time is 45 minutes, including boiling and pan-frying. Have the vegetables chopped and the mixture ready before heating the pan so you can cook the patties in steady batches.

The mixture should be moist enough to shape but not watery. Give the patties space in the pan so their surfaces brown instead of steaming.

Recipe notes & tips

• Drain the boiled vegetables well so excess water does not loosen the mixture.
• Keep the cauliflower chopped rather than finely mashed for a more varied texture.
• Use a non-stick pan and a light coating of cooking spray to help the latkes release.
• Shape each patty to a similar thickness so the centres cook at the same pace.
• Let each side brown before turning to reduce the chance of the latkes breaking.

Variations

• Add herbs: Mix chopped parsley or dill into the vegetable mixture.
• Change the seasoning: Add a pinch of paprika or ground cumin alongside the nutmeg.
• Serve with yoghurt: Pair the latkes with plain yoghurt seasoned with lemon and herbs.
• Make them smaller: Use less mixture per patty for bite-sized latkes and check them earlier.
• Add a topping: Serve with applesauce for a sweet contrast.

Common mistakes to avoid

• Wet vegetables: Excess water can make the patties fall apart; drain them thoroughly before mixing.
• Over-mashing: A completely smooth mixture loses the latkes' vegetable texture; chop the cauliflower and mash only the potato and garlic.
• Loose mixture: Patties that will not hold together need time for the matzoh meal to absorb moisture before shaping.
• Crowded pan: Too many latkes at once can prevent browning; cook them in batches with space between them.
• Turning too soon: A latke may break if its underside has not browned; give it time to set before flipping.

How to store

Refrigerate cooled latkes in an airtight container for up to 3 days. Reheat in a pan or oven until hot, so the outsides regain some crispness.

Frequently asked questions