Pastrami potato latkes with horseradish sauce - The Jewish Chronicle
Salt beef and latkes are perfect partners – so this twist on the classic with spicier pastrami is nothing short of sensational
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Ingredients
- 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
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