Pastrami potato latkes with horseradish sauce - The Jewish Chronicle

Ingredients

• For the latkes:
• 4 eggs
• 1 tbsp kosher salt (less if you are using table salt)
• 2 tbsp extra virgin olive oil
• 170g (6 oz) sliced pastrami, diced
• 2 small onions, peeled (230g/ ½ lb)
• 3 floury potatoes, peeled (2 lb / 1 kg) (Idaho in the US / King Edward or
• Maris Piper in the UK)
• 1 carrot, peeled
• 15g (¼ cup) plain breadcrumbs
• Oil for frying
• <strong>For the horseradish sauce</strong>
• 240ml (1 cup) non-dairy sour cream
• 120ml (½ cup) prepared horseradish (more for more heat)
• 1-2 tbsp lemon juice
• 1 tsp kosher salt
• Black pepper
• 10g (¼ cup) chopped chives