Network News

X My Profile
View More Activity

Shop for this week's Dinner in Minutes

Use tonight (in advance of Hanukkah, which begins at sundown Friday) to try out this unusual latke combo: meat, potatoes and oniony goodness all in one. It might not be quite as crisp as a classic potato pancake, but the flavor's great. The recipe comes from Vered Guttman, an Israeli-born caterer in Washington, whom we profiled in this 2008 article.

There's enough time and space in this recipe to make a quick raw beet salad, which provides a fresh bit of crunch and color. And if latkes are new to you, this dish makes a fine introduction to the genre.

Leek and Beef Latkes With Beet Salad
Makes 28 to 30 latkes (4 to 5 servings)

6 medium leeks

1 medium potato (about 6 ounces; preferably not red bliss)

2 raw beets

1/2 medium red onion

1 lemon

1 teaspoon ground sumac (optional)

Vegetable oil, for frying

Leaves from 4 stems flat-leaf parsley

2 large eggs

8 ounces lean ground beef

1/2 cup panko (Japanese-style) bread crumbs


-- Bonnie Benwick

By The Food Section  |  December 8, 2009; 12:00 PM ET
Categories:  Recipes , Shopping  | Tags: Bonnie Benwick, Dinner in Minutes, latkes, recipes  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   StumbleUpon   Technorati   Google Buzz   Previous: Say Cheese: Meet Allison Hooper
Next: 5 steps toward a better cookie swap

No comments have been posted to this entry.

The comments to this entry are closed.

RSS Feed
Subscribe to The Post

© 2010 The Washington Post Company