serves 6
1 large potato, peeled and cut in half
2 eggs, beaten
4 leaves basil, cut into strips
90g feta cheese, rolled into 15g balls
2 cloves garlic, peeled and sliced thinly
1/2 tsp salt
1/2 cup tahini
80ml lemon juice
1/4 cup Greek yoghurt
1/4 cup olive oil
1/4 tsp ground cumin
Handful coriander and flat-leaf parsley, chopped
In a saucepan, place the potatoes with just enough cold water to cover, bring to the boil, simmer for 3 minutes then drain the potatoes through a colander and allow to cool on a tray.
Preheat vegetable oil to 175C. Grate the potatoes, place into a mixing bowl and work in the eggs.
With damp palms, form the mixture into an egg shape putting a ball of feta in the centre.
Deep fry the latkes until golden and drain on to absorbent paper, season with sea salt.
To make the tahini sauce, crush the garlic on your chopping board with the salt until a paste is formed.
Place this into a food processor, add the tahini, lemon juice, yoghurt and olive oil.
Blitz until smooth, place the sauce into a mixing bowl and fold through the cumin and herbs.
<i>Paul Jobin</i>: Potato cheese latkes and tahini sauce
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