Herb and Meat Latkes

Name: Herb and Meat Latkes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Jewish
Ingredients: 4 eggs; 1 large onion, roughly chopped; 2 to 3 tablespoons matzo meal or breadcrumbs; 1 bunch fresh parsley; 1 bunch fresh cilantro; ½ bunch fresh mint; 3 to 4 scallions, chopped; 10 ounces ground beef or ground lamb; Salt and pepper to taste; 2 to 3 tablespoons pine nuts, optional; Vegetable oil for frying

Recipe GLPR4759b0d280c660

Jewish

Appetizer

40 min

219 cal

Servings: 8

Stovetop

SNAP eligible

Savory pan-fried patties combining fresh herbs, ground meat, and eggs, served warm or cold as a satisfying main course or snack. The blend of parsley, cilantro, and mint creates a vibrant, aromatic latke with a golden, crispy exterior and tender interior.

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Ingredients

4 eggs

1 large onion, roughly chopped

2 to 3 tablespoons matzo meal or breadcrumbs

1 bunch fresh parsley

1 bunch fresh cilantro

½ bunch fresh mint

3 to 4 scallions, chopped

10 ounces ground beef or ground lamb

Salt and pepper to taste

2 to 3 tablespoons pine nuts, optional

Vegetable oil for frying

Directions

Add the eggs, chopped onion, matzo meal or breadcrumbs, parsley, cilantro, mint, and scallions to a food processor. Pulse until the fresh herbs are finely chopped and the mixture is evenly combined. Transfer the mixture to a large bowl.
Add the ground beef (or lamb and beef mix), salt, pepper, and pine nuts if using to the bowl. Mix together gently but thoroughly with your hands or a spoon until all ingredients are evenly distributed.
Heat 1 to 2 tablespoons of vegetable oil in a large nonstick frying pan over medium heat. Using a large spoon, gently ladle the meat mixture into the pan, shaping each portion into a patty about 3 inches wide. Work in batches to avoid crowding the pan.
Fry the latkes for 3 to 4 minutes on the first side until deep golden brown. Carefully flip and fry for an additional 3 to 4 minutes on the second side until the internal temperature reaches 160°F and the exterior is golden. Repeat with remaining batter, adding more oil as needed between batches.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve warm, or allow to cool for serving at room temperature or cold. These latkes can be enjoyed as is, placed on toasted pita with fresh vegetables and tahini, or stored in the refrigerator for later.

Comments

Grocery List Plus Editorial Staff4

Herb and meat latkes work well for a Charlotte weeknight, but the fresh herb load—parsley, cilantro, mint, and scallion—means a real shopping list; most mainstream stores carry these, but you may need to budget for wilting and waste if you're not using them immediately. Pine nuts are the wild card: they're not stock items at Food Lion or ALDI, and you'll spend $8–12 per pound at Harris Teeter or Kroger, making them the cost driver at roughly $1–1.50 per serving just for that ingredient. The stated 40 minutes ignores the onion dice, herb chop, beef browning, and batter rest, pushing the actual time closer to 50–55 minutes, which matters on a tight night. The good news is they reheat beautifully in a 350-degree oven and feed a crowd without fussiness once the mise en place is done.