A healthy alternative to the fried latke, these are baked and not fried and gluten free. To ensure an even bake, I weigh the mixture after everything is combined, divide that by 12 and weigh each latke that I put onto the baking tray so each latke is the same weight.
- Pre-heat oven to180°C (200°C fan).
- Line two baking trays with My Relationship with Food silicon baking mat or baking parchment.
- Grate the vegetables into a large mixing bowl and mix together so they are evenly distributed.
- Season the beaten eggs generously with sea salt and white pepper and pour into the grated vegetables and mix to combine.
- Add the ground almonds slowly into the mixture, folding it with a spoon until thoroughly incorporated.
- The mixture should be loose and a bit soggy. Divide the mixture into 12 evenly sized patties about 10cm in diameter and 1m high and place them on the prepared baking trays. I wear disposable gloves to do this and make sure each patty is firmly packed together.
- Bake for 20 minutes then remove the trays from the oven and carefully flip the patties over (they will be soft and delicate; I use a flexible spatula to scoop-and-flip without breaking them, don’t rush this process) and bake for a further 10 minutes, or until browned. The patties will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them on the presentation side up.
- To make the tahini sauce, mix together the tahini sauce ingredients in a bowl until smooth and creamy and serve together with the sweet potato and parsnip latkes.
- As a serving suggestion, you can serve with apple sauce, drizzled with tahini!