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Root Vegetable and Kale Latkes with Honey-Harissa Aioli

Recipe by: Roche Bros

Servings

8

Prep time

20 minutes

Cook time

18 minutes

Calories

242 kcal

Ingredients

⅓ cup mayonnaise
2 tablespoons harissa paste
1 tablespoon honey
2 large eggs
½ teaspoon fresh ground black pepper
3 ½ cups packed grated root vegetables, such as turnips, parsnips, carrots or sweet potatoes (about 17.5 ounces)
1 cup shredded curly kale
¼ cup all-purpose flour
¾ cup olive oil

Directions

Preheat oven to 250°; line rimmed baking pan with paper towel. In small bowl, stir mayonnaise, harissa and honey; cover and refrigerate. Makes about ½ cup aioli.
In large bowl, whisk eggs, salt and pepper. Add vegetables, kale and flour; toss. Makes about 4 cups vegetable mixture.
In large nonstick skillet, in 3 batches, heat ¼ cup oil over medium heat; drop ¼ cupfuls vegetable mixture into mounds in skillet. With spatula, press mounds into 3-inch patties; cook 6 minutes or until golden brown, turning once. Transfer latkes to prepared pan; keep warm in oven. Makes 16 latkes.
Serve latkes topped with aioli.

Nutritional Facts

Calories: 242
Total Fat: 21g
Saturated Fat: 4g
Cholesterol: 54mg
Sodium: 248mg
Total Carbohydrates: 13g
Fiber: 2g
Protein: 3g