Ricotta latkes & honey yogurt
I’m always looking for new brunch ideas and I often wonder what to do with the last few potatoes left in the bag. If you’ve ever wondered the same thing, you’ll love the efficiency of this recipe.
Maybe I have weird tastes, but I like to serve these patties with a sunny-side up egg. It’s delicious when the yolk is still runny.
Particularities
- ServesYields 6 patties
- Prep time10 min
- Cook time40 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 2 1/2 cups raw Yukon Gold or Russet potatoes, grated
- 3/4 cup ricotta cheese
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/2 tablespoon chives, finely chopped
- 1/2 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon baking powder
- Salt and pepper, to taste
For the honey yogurt
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey (or more, to taste)
- 1/4 teaspoon fresh rosemary, finely chopped (or more, to taste)
- Salt and pepper, to taste
Steps
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
- In a bowl, mix together all the honey yogurt ingredients. Season, then refrigerate.
- Wring out the grated potatoes in a paper towel and place in a large bowl.
- Add the remaining ingredients, mix well, and season generously with salt and pepper.
- Shape the mixture into 6 patties and arrange them on the baking sheet.
- Bake for 35–40 minutes. Serve with honey yogurt.
Recipe published on August 19, 2018
