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Mmmm. Latkes…. The famous traditional Jewish fried potato pancakes. My grandma used to make them (she had a variety of latke recipes), they are very popular all over central and Eastern Europe too as many other Jewish dish, this has got a lot of different versions and names. Traditionally, they made with potatoes, onion, eggs, matzo meal, baking powder, oil and seasoning only. But this time, I made Vegan Leek and Caramelised Onion Latkes Recipe, because leeks are in season and that means they are the best right now.

Vegan Latkes

This is a vegan twist on the beloved Jewish dish, perfect winter appetiser. I replaced the eggs for flax eggs – which is very easy to make, here’s the recipe for it – scroll down

Flax Egg Recipe

A basic flax egg is a combination of ground flaxseed and water.. The flaxseed-to-water ratio is typically 1:3. Now, because the consistency of the flax egg and the water isn’t the same when you are measuring with tablespoons, for me this works the best:

1 heaped tbsp of flax egg

4 tbsp of water

About British Leeks

Did you know that leeks are packed with essential vitamins like vitamin C, vitamin K and minerals like calcium and magnesium, plus they are also rich in health promoting antioxidants and inulin, a prebiotic which can help promote a healthy gut?

Once cultivated by the Ancient Egyptians, leeks were introduced in Wales by Phoenician traders (by the Middle Ages the humble vegetable even acquired mystique virtues by the Welsh) – and so the popularity didn’t stop it to became popular on the British Isles.

I joined with British Leeks to raise the profile of this wonderful winter veg – that is so versatile and can be used in so many recipes. Soups, ragouts, risottos – really so many options! And they are now in season, so you can buy perfect, British leeks at their peak in the supermarkets and farmer’s markets.

This time, I decided to make leek and caramelised onion latkes. This is a simply yet very satisfying meal. Can be a starter, a main or a side dish. It’s vegan and I like the freshness of the leek complementing the sweet flavour of caramelised onions. I make these in air fryer to avoid frying in oil – but of course you can do that.

Vegan Leek and Caramelised Onion Latkes

Delicious vegan comfort food - air fried, so it's healthier too! Plus, learn how to make a flax egg.

Best served with vegan or vegetarian tzatziki.

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Prep Time 25

Cook Time 10

Total Time 35

Course Appetizer, Side Dish, Snack

Cuisine Indian, Middle Eastern

Servings people

Equipment

1 air fryer but, of course you can also deep fry them

Ingredients

1 large potato peeled and grated
2 medium/large leeks thinly sliced
2 yellow onions thinly sliced
2 tbsp olive oil for caramelising the onions
150 g wholmeal spelt flour (but it will work perfectly with all purpose flour as well)
1 large flax egg (1 heaped tbsp of milled flax seeds and 4 tbsp on water)
1 tsp baking powder
1/2 tsp ground cumin
Salt and pepper to taste

Instructions

1. Peel the potato and grate it straight into a bowl of cold water. This will stop it going brown and the soak will help the binding
2. Peel and thinly slice the onions and the leeks. Set the leeks aside.
3. Add 2 tablespoon of olive oil to a frying pan and caramelise the onions on medium heat until they are golden brown. Set them aside.
4. Make a large flax egg using 1 heaped tablespoon of milled flax seeds and 4 spoonfuls of water. Mix them together in a little bowl.
5. Put every ingredient into a large mixing bowl and combine well. You might want to use your hands for this, since the next step is making the latkes.
6. Pick up a handful of the mixture and form a little ball. Place it on a plate and press it down, so they will be shaped like a disc. Repeat until you used up all your mixture.
7. Preheat your air fryer and air fry the latkes for 10 minutes at 200 Celsius, turning them half way through.
You can serve them with tzatziki or vegan tzatziki if you like it.
Best enjoyed fresh, but the mixture will keep in the fridge for a day.