MyNutriCounter / Curry-Spiked Vegetable Latkes



100g/3.5oz carrots

100g/3.5oz courgette/zucchini

100g/3.5oz potatoes

50g/1.75oz white onion, minced

5g/0.25oz parsley, chopped

30g/1oz brown rice flour

1 egg

1 tbsp. curry powder

¼ tsp. salt30ml/1fl oz olive oil


  1. Shred carrots, courgette/zucchini, and potatoes through a cheese grater.
  2. Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl.
  3. Heat olive oil in a non-stick skillet.
  4. Spoon the vegetable mixture into the hot oil, shaping each latke with an egg ring.
  5. Fry the latkes for 3 minutes per side over medium heat.
  6. Drain on paper towels.



Update Message: Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables.

Tags: dinner, vegetarian, recipes, gluten-free, dairy-free, lunch, Mains, Starters, Nut-free

Revision: 1