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Beet & Potato Latkes
Ingredients
- For the latkes:
- 375 g (13 oz) red beets, peeled
- 900 g (2 pounds) starchy potatoes, like Russet, peeled
- 2 eggs (M)
- 40 g (1.5 oz; 0,6 dl; ¼ cups) fine plain tried breadcrumbs
- 1 tbsp fine sea salt
- vegetable oil, for frying
- To serve:
- ~ 375 g (12 oz) salmon (preferably blazing salmon)
- ~ 300 g (10 oz) sour cream
- 2 tart apples, cubed
- dill sprigs
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