Potato And Butternut Latkes With Feta

I am reading about low carb / no carb diets all over the blogosphere and somewhere, something seems to have been lost in translation. In my opinion, a healthy diet will consist of about 55% carbohydrate consumption. These healthy carbohydrate choices can be found in whole grain breads, brown rice, fruit and vegetables, popcorn, nuts, seeds, low fat / non fat milk and yoghurt, dried peas / beans. There is a difference between starchy carbohydrates i.e. cassava, corn, hominy, parsnips, peas, plantain, potatoes, pumpkin, spaghetti, winter squash, succotash, yam and sweet potato which give 80 calories per 1 cup raw serving and add 15g of carbohydrates to your diet, and non starchy carbohydrates. These non starchy carbohydrates include amaranth, Chinese cabbage, artichokes, asparagus, baby corn, bamboo shoots, beans, bean sprouts, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chayote, eggplant, gourds, scallions, collard greens, kale, tyurnip, hearts of palm, jicama, kohlrabi, leeks, mushrooms, okra, onions, daikon, pea pods, peppers, radishes, rutabaga, spinach, summer squash, zucchini, sugar snap peas and Swiss chard and give 25 calories per 1 cup raw serving and add 5g of carbohydrates. The key to a healthy diet is to have carbohydrates with each meal, aiming for a minimum of 175g per day, and for me personally, I restrict our starchy carbohydrates at night. To kick start your metabolism in the morning do not overload your breakfast with carbohydrates. With this in mind, I made these potato and butternut latkes to have with our lunch one Sunday. The recipe came from a feta booklet published by Fairview Cheese, which is a local farm, close to where I live.

Potato And Butternut Latkes
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Potato And Butternut Latkes

Recipe Category: Vegetarian
Servings: 12 latkes
Calories: 90kcal
All Rights Reserved: Adapted from Fairview Feta Booklet

Ingredients

  • 3 potatoes peeled
  • 1 butternut peeled and pips removed
  • 15 mls freshly chopped flat leaf parsley
  • 100 g feta finely crumbled
  • 50 g flour
  • 2 eggs lightly beaten
  • 5 mls minced garlic
  • salt and freshly ground black pepper to season
  • 100 mls canola oil

Method

  • Grate each potato at a time, and once grated place into a kitchen towel and squeeze out the excess liquid
  • Place the grated potato into a large bowl
  • Grate the butternut and place into a kitchen towel and squeeze out the excess liquid
  • Add to the potatoes
  • Add the parsley, feta, flour, eggs and garlic
  • Season generously and mix together until well combined
  • Place the oil into a large frying pan and when it is very hot you can start frying the latkes
  • Pack a 125ml (1/2) cup measure tightly with the latke mixture
  • Flip into the frying pan and cook for 3 minutes
  • Turn and cook for another 3 minutes
  • Drain on kitchen towel and serve once they are all done

Notes

Do not keep the mixture for another day! It must be used as soon as possible after making it. You can keep it in the fridge for a few hours if necessary.

Nutrition

Calories: 90kcal | Carbohydrates: 13.4g | Protein: 3.5g | Fat: 2.6g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 107mg | Fiber: 1.8g | Sugar: 1.4g

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