Carrot Parsnip Latkes with Dill Crème Fraiche

Crème fraiche is a terrific alternative to sour cream for these easy twists on latkes.

Makes 8 latkes

1/2 cup creme fraiche
1 tbsp minced fresh dill
2 tablespoons neutral cooking oil
1 container Made by Lukas Carrot Parsnip Veggie Burgers

1. In a medium bowl, stir together the crème fraiche and dill.

2. Heat the oil in a medium skillet over medium-high heat. When hot, add three or four ¼-cup-sized scoops of the veggie burger mix and flatten them each into a pancake using a metal spatula (you’ll need to cook the latkes in batches; you may be able to cook more or less depending on the size of your skillet). Cook for 2 to 3 minutes, until golden brown on the bottom. Carefully flip, and cook the other side until golden brown. Transfer to a serving dish and season with a pinch of salt. Repeat with the remaining mix until it’s all cooked off.  

Serve hot, dolloped with the crème fraiche.

Posted on October 8, 2015 .