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£1 eachA big bowl of coleslaw is a summer party staple. Ruben Dawnay's modern take features fresh green apples and soured cream, which are traditionally eaten with latkes. Add some ham or salt beef and you’ve got a laid-back meal. The star of the show here is the smallest: the ‘everything’ seasoning. Sprinkle any extra on... everything!
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
For the everything seasoning, toast the sesame seeds in a pan until golden (3-5 minutes), stirring constantly. Transfer to a bowl and mix in the remaining ingredients; set aside.
Put the Savoy cabbage, salad onions, apples and chilli into a colander. Sprinkle over 1 tsp salt and the sugar, then mix in. Set aside to drain for 1 hour. In a small bowl, stir together 200ml soured cream with about 1 tsp everything seasoning; chill until needed.
Meanwhile, coarsely grate the potatoes (in their skins) into the centre of a clean tea towel and add the onions. Wrap up the tea towel and squeeze out as much liquid as possible. Tip into a large bowl along with the beaten eggs, flour and remaining 1 tsp salt; mix until combined. Add a little more flour if it doesn’t feel like it will bind well; set aside.
Give the veg in the colander a squeeze to remove any remaining liquid, then transfer to a large mixing bowl. Finely chop the coriander and mint leaves, then add with the remaining 100ml soured cream, lime zest and juice; mix together, season and set aside.
When ready to fry the latkes, put a large, deep frying pan over a medium heat and pour in oil to a 5cm depth. When the oil is hot (a small piece of bread dropped in should turn golden in 5 seconds), shape a dessert spoon-sized amount of potato mixture between your palms to make a patty. Carefully lower into the oil and repeat until the pan is full, leaving a bit of space between each latke. Fry for about 5 minutes, until golden, then flip and cook on the other side for a further 3-5 minutes until golden. Transfer to a kitchen paper-lined plate and season with a little salt. Repeat with the remaining mixture (it should make about 12 latkes). Meanwhile, tip the ham hock into a pan with a splash of water (about 1 tbsp) and warm through over a low heat.
To serve, spoon some ham hock on top of each latke and add a little of the seasoned soured cream, with the slaw on the side. Finally, sprinkle over the remaining everything seasoning. An egg, cooked however you like it, would be a great addition.
Typical values per serving when made using specific products in recipe
Energy | 3,124kJ/ 748kcals |
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Fat | 41g |
Saturated Fat | 12g |
Carbohydrates | 61g |
Sugars | 28.4g |
Fibre | 11g |
Protein | 28g |
Salt | 6.3g |
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