Let's Eat

Chanukah inspiration

Looking for something different for your fry-fress?


There's more to the festival of light than latkes and doughnuts. There are other ways to celebrate:

1. Sushi latkes from Pickles and Bakes
Pinterest dedicated a page to Chanukah recipes for the first day. They were supplied by catering company Pickles and Bakes for some fun recipes, like these Japanese-inspired rice latkes. 

Sushi Latkes 
250g Sushi Rice 
50g sesame seeds 
100g Sashimi grade salmon 
2 tbsp soy sauce 
1 tbsp spoon sesame oil 
2 avocados 
Nori seaweed 
Veg oil for frying 
  • Cook rice based on instructions on pack, and leave it to cool. 
  • Dice salmon in a bowl, mix it with soy & sesame oil. 
  • Dice the avocadoes. 
  • Wet your hands & make latke size patties with rice, making sure you compress the grains as firmly as possible.
  • Roll patties in the sesame seeds & shallow fry in the vegetable until crispy. 
  • Top patties with the avocado, salmon & nori.
  • Serve with wasabi paste and ginger.

Find more recipes here

2. Falafel from Bubala and Bubie
From the uber talented chef, Helen Graham of Bubala — who is celebrating the safe arrival (in Kentish Town) of new takeaway only outlet, Bubie — is a fabulous new falafel recipe. 

Makes: approx 12 balls


125g dry chickpeas, soaked overnight (soaked weight should be around 250g)
125g peeled onion, roughly chopped
7g garlic
10g red chilli, roughly chopped 
30g parsley, stalks removed and roughly chopped
75g fresh coriander roughly chopped
11g falafel spice mix
4g table salt
8g baking powder


  • Place all ingredients in a blender and blend until you have a relatively fine mix - you want the chickpeas to look like the texture of couscous. The mixture should come together nicely - if not, add a little water to bind.
  • Form the mix in 35g balls. Heat 3 inches of vegetable oil in a saucepan to 180c. If you dont have a thermometer, you can tell when the oil is hot by dropping in a little pinch of the mix - if it sizzles, you are ready to fry. Deep fry the balls in small batches until golden brown - around 2-3 mins. Transfer to a plate with some kitchen towel, eat whilst hot! 

    More details about the Bubie here


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