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Herb and Meat Latkes

Serves 8

40 min

Herb and Meat Latkes

Recipe GLPR4759b0d280c660

0.0(0)
Jewish
Appetizer
40 min
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.