How to turn any root vegetables into latkes recipe | Waste not

"Crisp, savoury and satiating latkes are my idea of the perfect brunch and, rather than sticking to potatoes, I often make them with a mixture of root vegetables, using up whatever I have to hand just 25-50g of any vegetable will make a latke and adding some ground linseeds or flax, which gives breakfast some nutrition-boosting omega-3s. I usually have them with a poached egg for protein or apple compote and soya yoghurt."

"If I have a few different coloured vegetables, I will grate and mix the vegetables separately to make multicoloured latkes, but it's much simpler to mix them all together. I used carrot leaves to decorate this dish. They're beautiful but bitter, so use sparingly. Herbs are optional, of course, but if you want to add some colour, fresh flat-leaf parsley or coriander will freshen it up no end, too."

"And sauerkraut, which I made for last week's column, is another wonderful traditional accompaniment to latkes, not least because its sour twang cuts through the rich fried flavour of the veg cakes. Serves 2 150g mixed root vegetables, grated (eg, beetroot, celeriac, turnip, etc) 1 onion, peeled and grated Sea salt 1 tbsp flour (wholegrain or plain), or 2 tbsp fine breadcrumbs 1 tbsp wholegrain mustard (optional) 2 tbsp ground linseeds 1 tsp baking powder Extra-virgin olive oil, for frying"

Grated mixed root vegetables form the base for crisp latkes when excess moisture is squeezed out and the mixture is bound with flour or breadcrumbs, linseeds, mustard and baking powder. Ground linseeds contribute omega-3s and boost nutrition. Fry the patties in extra-virgin olive oil until golden and serve with poached eggs, apple compote and soya yoghurt, sauerkraut, or herb leaves like parsley or carrot leaves used sparingly. Grating vegetables separately yields multicoloured latkes, but mixing them together is simpler. The recipe serves two and uses about 150g grated root vegetables.

Read at www.theguardian.com