I Eat Plants: Curried Beet and Sweet Potato Latke with Apple-Beet Chutney Recipe


A possible contender for your Thanksgivukkah!  This recipe previously appeared on my own blog, The Picky Vegan.

Curried Beet and Sweet Potato Latke with Apple-Beet Chutney

Curried Beet and Sweet Potato Latke with Apple-Beet Chutney


    For the latkes:
  • 2 small-medium golden beets or 1 large one
  • 1 large sweet potato, peeled
  • 1 small onion
  • 1/2 cup all purpose flour
  • 2 Tbs ground flax mixed with 6 Tbs water
  • 1 tsp to 1 Tbs curry powder (to taste)
  • 1/2 tsp salt
  • Coconut oil, for frying
  • For the chutney:
  • 1 medium apple, peeled/cored and chopped into 1? pieces
  • 1 roasted beet (roasted in 425F oven for a hour), peeled and chopped into 1? pieces
  • 1/2 of a small onion, chopped
  • 1/2 cup apple cider or juice (or water + 1 tbs maple syrup)
  • 1/4 cup apple cider vinegar
  • 1/2 tsp salt


    For the latkes:
  1. Grate the beets, potato and onion in the food processor or with a grater.
  2. Squeeze all the moisture you possibly can out of the grated vegetable. The onion will release the most moisture. Add the veggies to a mixing bowl.
  3. Add the flour to the veggies, and mix together with your hands.
  4. Add the curry powder and salt to the flax mixture and mix well. Dump into the veggies, and mix well with your hands.
  5. Meanwhile, heat the oil in a cast iron skillet.
  6. When the oil is shimmery and hot, start grabbing handfuls of the veggie mixture and shape into balls, about 1/4 cup at a time. Gently drop a ball into the oil, and flatten with a spatula. Do this with as many as will fit comfortably in the pan with out touching (I did four at a time in a 12" skillet).
  7. Fry 3-4 minutes on each side, or until golden and crispy. Remove to paper towels when they’re done. You can put them in a 200F oven to keep warm, if necessary.
  8. For the chutney:
  9. Add all the ingredients to a small saucepan and stir to combine.
  10. Bring to a boil, and then turn heat down to simmer for 10 minutes.
  11. It’s ready when the liquid is gone.


Recipe Notes:

  • I used white sweet potatoes, not yams for this. The yam/orange sweet potato would also be nice in this as well, though I think you’d have to squeeze a lot more moisture out of them.
  • I also used red onion because that’s what I had from the farmers’ market, but yellow would be fine, too.
  • I used golden beets, but the regular kind would be fine too, I just hate working with the ones that stain.

About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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