Indian Curry Potato Latkes with Cucumber Raita

Here the hot curry and the aromatic garam masala combine to make the potatoes and
onions rich and spicy. Then cool it down with a refreshing cucumber raita. Amazing.

Indian Curry Potato Latkes with Cucumber Raita

INGREDIENTS:

Latkes

• 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
• ½ cup chickpea flour
• 6 scallions, finely chopped
• 1 Tbs. fresh cilantro, chopped
• 2 Tbs. curry powder
• 1 tsp. ground coriander
• 1 tsp. cumin
• 1 tsp. mustard powder
• 1 tsp. garam masala
• 1/2 tsp. turmeric
• 1 tsp. Kosher salt
• ½ tsp. black pepper

Cucumber Raita

• 1 package silken tofu
• 3 Tbs. extra-virgin olive oil
• 2 Tbs. lemon juice
• 2 tsp. brown rice vinegar
• 3/4 tsp. salt
• 2 cucumbers, seeded and diced
• 1/2 tsp. ground coriander
• 1/2 tsp. cumin
• 1 Tbs. fresh cilantro, chopped
• Vegetable oil for frying
• Fresh cilantro, chopped, for garnish
• Scallion greens, chopped, for garnish

PREPARATION:

1. 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.
2. 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).
3. 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.
4. 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 cilantro and scallion greens. Serve while hot with the cucumber raita.
5. To make the cucumber raita: combine all the ingredients and mix well. Cover and refrigerate until ready to serve.

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