Burger-style latkes with apple butter and garlic soured cream
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
Latkes are traditionally served with apple sauce and this version uses a baharat-spiced apple butter to accompany the potato cakes.
Ingredients
For the apple butter
- 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes
- 75ml/2½fl oz apple cider vinegar
- 1 tsp baharat spice mix
- 50g/1¾oz brown sugar
- 3 tbsp date syrup
- 1 tsp salt
For the latkes
- 1kg/2lb 4oz Desirée potatoes, peeled and grated
- 600g/1lb 5oz onions, finely sliced on a mandolin
- 1 tsp ground white pepper
- 2 tsp salt, plus extra for sprinkling
- 2 free-range eggs
- 3 tbsp fine matzo meal
- 2 tbsp vegetable oil, for frying
For the soured cream
- 2 garlic cloves, finely grated
- 300g/10½oz soured cream
- ¼ tsp salt
For the slaw dressing
- 1 tbsp toasted sesame seeds
- 3 tbsp olive oil
- 1 tbsp sesame oil
- 1½ tbsp lime juice
- 2 garlic cloves, finely crushed
- 1 tbsp Dijon mustard
- 1 tsp maple syrup or agave syrup
- ½ tsp salt
- freshly ground black pepper
For the pickled cucumber slaw
- 3 haimisha pickled cucumbers, coarsely grated
- 1 green apple, cored and coarsely grated
- ½ white cabbage, finely sliced on a mandolin
- 1 red onion, finely sliced on a mandolin
- 30g/1oz fresh coriander, roughly chopped
- 1 tbsp pickled jalapeños, finely chopped
To serve
Method
To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside.
To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out.
Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands.
Form the mixture into six patties that are about 120g/4¼oz each.
Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured.
Flip the patties over and cook on other side until coloured. Keep warm.
To make the soured cream, stir all of the ingredients together in a bowl. Set aside.
To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper.
To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside.
To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side.
