Dr. Padma Garvey

The plant-based Doctor Mom 


If I don't have to leave for work too early in the morning, I often make this for my kids' breakfast.  You need a good mandolin or a food processor with the correct attachment to produce julienne cuts of potatoes.  This is important because if the potatoes are not cut thinly enough, they will not cook well.  I use purple potatoes for color sometimes.  You want to use potatoes with a thin skin so you can eat the skin too.  For the best results, take your julienned potatoes and toss with the salt.  Wait about 20 minutes.  Then squeeze handfuls of the potatoes well to remove water.  Place the squeezed potatoes in a separate container.  By doing this step and removing the excess moisture from the potatoes, your latkes will come out crispier.  

Julienne four to five potatoes
To the potatoes, add 2 teaspoons of salt,
1/2 teaspoon of black pepper
two tablespoons of soaked chia seeds
1/2 teaspoon of ground rosemary
1/3 cup of apple cider vinegar
1/3 cup of whole wheat pastry flour
Mix thoroughly with your hand. 

Take a large skillet or griddle and spray with olive oil cooking spray and heat to medium.  Spread a large ladle full of the mixture and flatten out with your hand.  I can get four such patties on to my skillet at a time.  Let the patties cook uncovered for 5 minutes.  Then cover with a lid and let cook for an additional 5 minutes.  Spray the patties with olive oil and flip.  Again let the patties cook for 5 minutes uncovered and the cover and cook for an additional 5 minutes.  Serve with siracha sauce or unsweetened apple sauce.