For as long as I can remember, this notion of meatless Monday has been something I used to rolls my eyes at. Growing up on with each dinner comprised of a protein, a starch and a veggie, altering this tightly-guarded rule-of-thumb for dinner composition was considered blasphemous.
About a year ago, after spending a lot of time researching about fueling for running and the subsequent recovery, I started to learn a lot more about the health and planetary benefits of going without meat – even for just one day in the week. Now before you roll your eyes and start jumping to conclusions – I am not advocating one way or another for being/not being vegetarian. Bottom line – I eat to fuel my body and what I can tell you is that after reducing the amount of red meat and incorporating more fruits + vegetables (of a wide variety thanks to my weekly organic produce delivery through Boston Organics) I have noticed a significant difference in energy levels + recovery time.
So do you think you could entertain just one day a week without meat? Enter the meatless Monday recipe that managed to fool even the heartiest of meatless critics:
Sweet Potato + Turnip Latkes with Sour Cream + Pico de Gallo
The idea stemmed from what felt like an overabundance of sweet potatoes in the last organic produce delivery – I tend to turn to an App called Yummly for inspiration when faced with these situations. After cruising through a litany of predictable sweet potato recipes, I stumbled on this latke recipe. It was a resolution for both the sweet potato abundance AND my turnip dilemma (I rarely cook with turnips and they’ve sat in the produce drawer for days waiting for a creative epiphany).
I adapted the recipe from Farmhouse Delivery and was blown away by the results – so here goes this SIMPLE and fast recipe that will guarantee to fill you up and not leave you wondering “where’s the beef?”
Sweet Potato + Turnip Latkes
Serves: 3 (with 3 latkes per person) or 4 (with 2 latkes per person)
Total Time: 25-30 minutes
– 1 medium sweet potato, peeled
– 1 purple top turnip, peeled
– 3 eggs
– 1 bunch of scallions, thinly sliced
– 1 cup of breadcrumbs, I prefer panko breadcrumbs
– ½ cup crumbled feta cheese
– Salt + Pepper to taste
– Oil for frying – I used olive oil
How you pull it all together:
Using your food processor (or sweat labor with a hand grater) – grate the sweet potato and turnip together – set aside.
In a large bowl slightly beat 3 eggs. Add all other ingredients and be sure to mix thoroughly – paying careful attention to combining any ingredients that settle on the bottom of the bowl. Season with salt and pepper.
In a large skillet, add oil to cover about 1/8 inch of the pan bottom – enough to fry the latkes. Heat the oil for 3 minutes on medium high and gently reduce the heat to medium – until you see the gentle waves in the oil on the surface.
Using your hands, take a meatball-sized portion (about 1/4 to 1/3 of a cup) in your hand to create a flat patty – being careful not to make the center of the patty too thick (it will not cook evenly if the center is too thick). Gently drop the latkes into the oil the skillet – in a 12-inch diameter skillet, I was able to fit 4 latkes without crowding them (about 2-3 inches between each patty). Let latkes fry for 2 minutes on one side (do not touch or sneak a peek) – after 2 minutes flip carefully and let the other side fry for another 2-3 minutes. You will want to ensure the latke is cooked all the way through and the outsides to be crispy looking.
After cooking is completed, gently remove from pan and place on a plate with a paper towel – get started onto next batch and repeat cooking steps until completed. Serve immediately and get creative with your toppings – Sunday night I topped with a dollop of sour cream and added some pico de gallo. You could even play up the spices in the latke mixture – anything from Italian Seasoning to Chipotle to Chili Powder. Toppings can range as well – sour cream was a great creamy balance but guacamole could be a tasty swap (and full of healthy fats).
While I haven’t had the chance to reheat the latkes, according to Farmhouse Delivery’s website, these latkes can be refrigerated and reheated in a 400-degree oven for 5-10 minutes.