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• Pre-heat the oven to 160°C (180°C fan).
• Line two baking trays with baking parchment. Do line your trays — the latkes will stick if you don’t.
• Lay a clean tea towel on a chopping board and, grate the potatoes coarsely onto it. Then bring together the edges of the tea towel and, squeeze out and discard as much of the starchy liquid out of the potatoes as you can.
• Put the rapeseed oil into a large, non-stick frying pan and place over a gentle heat. Saute the onions until soft and translucent (5-10 minutes). Add the shredded Brussels sprouts and continue cooking until they’ve wilted and softened (2-3 minutes). Remove from the pan from the heat and generously season the mix with salt and garlic granules.
• Beat the egg in a large bowl. Stir in the mustard, sea salt and white pepper, then add the sautéed onions and sprouts and grated potato. Stir until evenly mixed. The mixture should be quite wet and loose.
• Take small handfuls of the mix - I wear disposable kitchen gloves for this - and shape into patties of just over 1 cm thick and 10 cm wide. Place on the prepared baking sheets, leaving a little space in between the latkes.
• Bake for 35-40 minutes until the patties are browned and crisp around the outside, but still slightly soft in the middle and leave to cool slightly.
• Serve either warm or cooled — they are delicious with cranberry and apple sauce with either natural yoghurt or sour cream.