½ head of a small cauliflower (about two cups)
2 tablespoons olive oil
1 small leek
1 small zucchini
2 tablespoons whole wheat (or white) self-raising flour
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper
1-2 tablespoons Canola oil
How to do it
1. Pre-heat the oven to 180°C (350°F)
2. Wash the cauliflower, cut into small florets and steam until the cauliflower has just softened (about 10 minutes). When the cauliflower is ready, place the pieces on a cutting board and chop (I smack it with the back of a chef’s knife – as you would garlic – and then do a rough chop). You don’t want any large chunks but it doesn’t have to be pureed.
3. Cut the white part of the leek lengthways and then cut each half lengthways again so you have the four quarters of the leek, and finely chop the leek (each slice should be about 2-3 mm). Saute in a pan in which you’ve heated the olive oil.
4. Grate the zucchini on a coarse grater and add to the leek, stirring until both the leek and the zucchini have softened (about 5 minutes), and set aside to cool.
5. In a bowl, beat the eggs and add the herbs and seasoning. Add the vegetables (make sure they have cooled slightly so they don’t cook the eggs) and mix.
6. Add the flour and mix together.
7. Place a piece of baking paper on a baking tray and spread the Canola oil on the paper evenly. Drop about one tablespoon of the mixture on the paper and flatten it a bit with the spoon or a spatula.
8. Bake for 15 minutes. Then turn over each latke and bake for another 10-15 minutes or until both sides are browned (you don’t have to add more oil – there will be oil left on the paper).
9. Place the latkes on a double layer of paper towel to dab off any excess oil.
Serve with sour cream or lemon wedges.
This recipes makes about 12 latkes.