Greek Spinach, Potato, and Feta Latkes with Tzatziki Sauce

Here that very spinach is combined with the potatoes and onions and as if that weren’t delicious enough, salty vegan feta cheese is added as well. Because the spinach adds a lot of moisture, this latke will require extra flour for binding. They are incredible on their own but every latke needs to be dipped in something and this one gets a cool, refreshing cucumber Tzatziki sauce

Greek Spinach, Potato, and Feta Latkes with Tzatziki Sauce

INGREDIENTS:

Latkes

• 1 Tbs. extra-virgin olive oil
• 2 garlic cloves, minced
• 4 cups fresh baby spinach
• Kosher salt and pepper, to taste
• A pinch of nutmeg
• 2 Tbs. ground flaxseed + 6 Tbs. warm water
• 1 ½ lbs. baking potatoes (about 2 potatoes), grated
• ½ yellow onion, grated and squeezed dry
• 1 tsp. baking powder
• 3/4 – 1 cup chickpea flour
• 1 Tbs. fresh parsley, chopped
• Zest of one lemon
• 1 tsp. garlic powder1 tsp. oregano
• 1 tsp. dried dill
• 1 tsp. Kosher salt
• ½ tsp. black pepper
• 4 oz. vegan feta cheese, crumbled
• Vegetable oil for frying
• Fresh parsley, chopped, for garnish

Tzatziki Sauce

• 2 cups vegan yogurt, plain
• 1 cucumber, seeded and diced
• 3 garlic cloves, grated
• 1 Tbs. extra-virgin olive oil
• 2 tsp. dried dill
• Salt and pepper to taste
• Zest and juice of one lemon
• 1 Tbs. fresh parsley, chopped

PREPARATION:

1. Heat the oil in a skillet over medium-high heat. Add the garlic and let cook for 1 minute. Add the spinach to the pan and let cook until it has wilted down. Add the nutmeg and the salt and pepper to taste. Let the spinach cool and when you are able to touch it, chop it into small pieces. Set aside until ready to use.
2. Mix the flaxseed with the water in a small bowl and let sit to thicken. Meanwhile, grate the potatoes. Wrap them in a clean dishtowel and squeeze the excess liquid out of them. Transfer the potatoes to a large bowl. Grate the onion and squeeze the onion to remove the excess liquid. Add the onion to the potatoes. Add the spinach to the potatoes and onions. 
3. Add the flaxseed/water mixture to the bowl. This is your binder. Add all the other ingredients to the bowl and mix well. Use your judgment whether the mixture feels like it will hold; if it feels very loose, add more flour (you could also add some potato starch if you want).
4. Heat a few tablespoons of oil in a large skillet. Using a tablespoon/soup spoon, carefully place spoonfuls of the potato mixture into the pan. Flatten each latke with the back of the spoon. Cook until browned, about 4 minutes, then flip and cook the other side, about 2-3 minutes. Transfer the latkes to a paper-towel lined plate to drain. Sprinkle with salt.
5. Make sure the oil stays hot but is not too hot. If the outsides of the latkes are browned before the potato cooks, it’s too hot. Add more oil as needed between batches. Keep the latkes warm by placing them in a 200 degree oven on a baking sheet with a cooling rack on top, covered with foil. This makes about 15 -18 latkes. Garnish with parsley. Serve while hot with the tzatziki sauce.
6.  To make the Tzatziki sauce: combine all the ingredients and mix well. Cover and refrigerate until ready to use.

https://www.onegreenplanet.org/vegan-food/5-vegan-latke-recipes-just-in-time-for-hannukah/