Sweet Potato and Apple Latkes with Tahini Lemon Drizzle

Sweet Potato and Apple Latkes with Tahini Lemon Drizzle

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Entree
Cuisine Modern Australian
Servings 8


  • 1 large sweet potato peeled
  • 1 apple peeled and quartered
  • 1/2 onion diced
  • 1 tsp salt
  • 1 tbsp arrowroot powder
  • 2 tbsp spelt flour
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • pepper to taste
  • optional: kale as garnish
  • Tahini Lemon Drizzle
  • 3 tbsp tahini
  • juice of one lemon
  • 1 tbsp honey sub maple syrup if vegan
  • water as needed to thin sauce


  • Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
  • Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, arrowroot, spelt flour, olive oil, turmeric, and pepper. Mix to combine.
  • Heat a cast iron pan (or other skillet) over medium - high heat. Add apprx. 2 tbsp olive oil. When the pan is hot take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flatish round patty. Place it on the hot pan and press down on it with a spatula.
  • Cook for 2 - 4 minutes per side until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool. Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 80c to keep them warm while cooking). Serve hot with plenty of sauce!
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