Beet Potato Latkes

Beet Potato Latkes


2 medium beets (peeled and grated)

1 large baking potato (peeled and grated)

2 tablespoons Neat Egg (egg substitute)

4 tablespoons water

1/4 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon fresh or dried thyme leaves

Canola oil for frying


In a large bowl, toss beets and potatoes together. Mix Neat Egg and water together in a small bowl, then incorporate into the vegetable mixture, mixing very well. Add flour, season with salt and pepper and thyme. Heat 1/2 cup canola oil in a large skillet over medium heat. Form latkes into small patties, and fry in batches 5 minutes per side until golden brown. Drain on paper towels. Serve with Tofutti sour cream and Szczutkowski applesauce, garnish with chives.