Latkes are delicious on their own but this is NEXT LEVEL!!!! I infused traditional potato latkes with my infamous Reuben recipe.
Ingredients
1 5.5oz package of Peppered Tofurky Slices
Liquid from 1-15oz can of beets
1 tbsp. of red wine vinegar
2 large Russet potatoes, peeled and shredded
2 tbsp. of Just Vegan Egg
1/2 cup shredded vegan white cheese, optional
2 tbsp. of flour
1 tsp Salt
Roughly 1 cup Sauerkraut
Follow your heart thousand island, or you can make your own, recipe below
Vegetable Oil
Green onions for garnish
Directions
The day before you plan on making them you need to prep the deli slices
In a medium bowl with a lid add your beet liquid and red wine vinegar
Chop your deli slices into small bite size pieces
Add chopped pieces to the beet liquid and mix well to make sure all pieces are covered
Cover with lid and refrigerate overnight
When ready to use drain from liquid
Soak your shredded potatoes in cold water for 30 minutes
Rinse and drain
Drain potatoes really well, using a towel to ring out as much liquid as you can
Place potatoes into a large mixing bowl
Add your vegan egg, flour and salt
Mix well
Stir in your deli slices and cheese if you're using
Heat oil in a large frying pan over medium-high heat
Form potato mix into firm patties
Place into hot oil
Fry on each side for 3-4 minutes until gold brown
DON'T touch the patties until you are ready to flip
Once golden on each side remove and drain on wire rack
Repeat with remaining potato mix
Serve with a spoonful of your thousand island topped with sauerkraut
Garnish with green onions
Enjoy!
Thousand Island
1/2 cup of Vegenaise
1/4 cup of ketchup
2 tbsp of relish
pinch of sugar
1 tsp red wine vinegar
Whisk all ingredients together
