These are delicious served with natural yoghurt or sour cream flavoured with paprika, curry powder or your preferred spice. If you like you could add a splash of plum vinegar, chopped herbs and spices.

Makes: approximately 24 of each colour
Preparation: 30 minutes
Cooking: 30 minutes

Ingredients

● 3 medium sized courgettes, grated, with skin-on
● 4 medium raw beetroots, peeled and grated
● 2 large sweet potatoes, peeled and grated
● 3 onions, grated
● 50g fresh flat parsley chopped finely
● Suggested spices: sumac, cinnamon, ground coriander, paprika, beetroot, cumin
● 6-8 eggs
● Approx 6–9 tbsp fine matzah meal
● Salt, pepper
● Vegetable oil
● Natural yoghurt, to serve

Method

● Heat your oven to 180°C.

● Put each grated vegetable in a separate bowl and add a bit of onion and parsley to each bowl.

● Squeeze as much liquid as possible from the vegetables - it is easier with your hands.

● Add 2 beaten eggs and 2 tablespoons of matzah meal to each bowl.

● Mix with your hands to combine the ingredients. The mixture should be firm but pliable so it is easy to form the latkes by hand.

● If it is too runny or too solid, add egg or matzah meal accordingly. The courgettes will need more matzah meal as they are wetter.

● Season and add a good teaspoon of whichever spices you like. I prefer sumac and cinnamon for the courgettes, ground coriander and paprika for the beetroot, and cumin for the sweet potatoes.

● Shape the latkes then lay on an oven tray lined with lightly oiled baking paper. Use your hands to rub some oil from the tray on both sides of each latke.

● Bake for 30 minutes turning after 15 minutes.