Ingredients
1 | Potato, peeled and cut in half |
2 | Eggs, beaten |
4 | Basil leaves, cut into strips |
90 g | Feta, rolled into 15g balls |
2 | Garlic cloves, sliced thinly |
½ tsp | Salt |
½ cup | Tahini |
80 ml | Lemon juice |
¼ cup | Greek yoghurt |
¼ cup | Olive oil |
½ handful | Fresh coriander, chopped |
¼ tsp | Ground cumin |
½ handful | Flat leaf (Italian) parsley, chopped |
Directions
- 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.