It might seem too good to be true, but it’s not: you can make potato-free latkes! Serve these with sour cream, a fried egg, or a dollop of guacamole Ultimate GuacBurger.
Ingredients
- 1 medium (400 g/14.1 oz) rutabaga
- 1 teaspoon salt
- 1 small (70 g/2.5 oz) white onion, peeled and sliced into small rings
- 1 large pastured egg
- ¼ cup (40 g/1.4 oz) flax meal
- 1 tablespoon (8 g/0.3 oz) psyllium husk powder
- 1 teaspoons dried marjoram
- Freshly ground black pepper
- 4 tablespoons (60 g/2.1 oz) ghee, lard, or coconut oil
How to Make It
- Peel the rutabaga and then use a julienne peeler or a vegetable spiralizer to create thin rutabaga “noodles.” Season with ½ teaspoon salt and let rest for 20 minutes.
- Use a paper towel to pat the excess moisture off the rutabaga. Next, place both the rutabaga and onion into a mixing bowl and add the egg, flax meal, psyllium powder, and marjoram. Season with the remaining salt and pepper and mix until well combined.
- Heat 2 tablespoons (30 g/1.1 oz) of ghee, lard, or coconut oil in a pan over a medium heat. Spoon the mixture into the pan to create two to four latkes at a time. Flatten each latke with the back of a spatula. Cook for 10 minutes on each side until golden brown.
- Grease the pan with more ghee as needed and repeat with the remaining mixture. When done, serve immediately.