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Burger-style latkes with apple butter and garlic soured cream
Fruit and vegetables
800g/1lb 12oz cooking
apples
, peeled, cored and cut into 1cm/½in cubes
1kg/2lb 4oz
Desirée potatoes
, peeled and grated
600g/1lb 5oz
onions
, finely sliced on a mandolin
2
garlic
cloves, finely grated
1½ tbsp
lime juice
2
garlic
cloves, finely crushed
3 haimisha pickled
cucumbers
, coarsely grated
1 green
apple
, cored and coarsely grated
½
white cabbage
, finely sliced on a mandolin
1
red onion
, finely sliced on a mandolin
30g/1oz
fresh coriander
, roughly chopped
finely chopped
onion
Tins, packets and jars
3 tbsp date
syrup
1 tbsp
Dijon mustard
1 tbsp pickled jalapeños, finely chopped
Cooking ingredients
75ml/2½fl oz apple cider
vinegar
1 tsp
baharat spice
mix
50g/1¾oz
brown sugar
1 tsp
salt
1 tsp ground
white pepper
2 tsp
salt
, plus extra for sprinkling
2 tbsp vegetable
oil
, for frying
¼ tsp
salt
1 tbsp toasted
sesame seeds
3 tbsp
olive oil
1 tbsp
sesame oil
1 tsp
maple syrup
or agave syrup
½ tsp
salt
freshly ground
black pepper
Dairy, eggs and chilled
2 free-range
eggs
300g/10½oz
soured cream
Other
3 tbsp fine
matzo
meal
6
brioche
burger buns, halved and toasted
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