Informations supplémentaires
35 min.
|
582 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 475°F. Grate the potatoes and the onion using a cheese grater. Thinly slice the radishes and cucumber. Chop the green onions and the dill.
2. Make the potato mix
In a bowl, combine the potatoes and the grated onions. Using a clean paper towel or dish towel, squeeze out the mixture to release as much water as possible. Add 1 2P | 2 3P whisked egg and the flour. Mix well and season with salt and pepper.
3. Cook the latke
In a large ovenproof skillet, on medium-high, add a generous drizzle of oil. Add the potato mixture in the pan and make a large patty. Cook for 4-5 minutes. Add a drizzle of oil on the top of the latke and place the pan in the oven and cook for another 14-16 minutes. At the end, cook on BROIL for 4-5 minutes.
4. Cook the eggs
Heat a drizzle of oil in a small pan over medium heat. When the oil is hot, crack the remaining eggs into the pan and cook for 3-5 minutes or until desired doneness.
5. Make the salad
While the eggs are cooking, mix the arugula with the radish, cucumber, green onion, a drizzle of olive oil, some lemon juice to taste, salt and pepper.
6. Plate your dish
Garnish the giant latke with the yogurt, arugula salad, fried eggs and dill. Bon appétit!
500gYellow Potato(es)
2unitGreek Yogourt 2%
2unitRadishes
1unitYellow Onion(s)
3unitFresh egg
60gAll-Purpose Flour
0.5unitDill
1unitLemon
40gArugula
1unitLebanese Cucumber(s)
2unitGreen Onion(s)
What you need
Bols, oven safe pan, cheese grater, paper towel or dish cloth
582 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
26g
40%
cholesterol
117mg
39%
fiber
6g
24%
protein
14g
saturated
8g
40%
sodium
84mg
4%
sugar
7g
trans
0g