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Chive and shallot latkes recipe

Chive and shallot latkes recipe

1 rating

A simple mix of shredded potatoes, chives and shallots, these deliciously crisp latkes are so easy to prepare but taste totally delicious. Serve as a side dish or with smoked salmon, crème fraîche and a perfectly poached egg for a stunning starter or brunch. See method

  • Makes 8-10 potato cakes
  • 25 mins to prepare and 30 mins to cook
  • 121 calories / serving
  • Healthy


  • 1kg (2lb) potatoes, washed and finely grated
  • 1 long shallot, finely grated
  • 2 eggs
  • ½ x 30g pack chives, snipped
  • 2 tbsp fine semolina
  • large pinch salt
  • large pinch fresh black pepper
  • 1-2 tbsp olive oil, for frying

Each serving contains

  • Energy

  • Fat

    4g 5%
  • Saturates

    1g 4%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 19.4g Protein 3.8g Fibre 1.7g


  1. Heat the oven to low – about gas 1, 140°F, 120°C ­– to warm through. Put the finely grated potato and shallot in a colander and squeeze out as much moisture as possible. Or roll the potato and shallot in a clean tea towel or muslin and squeeze to remove the liquid.
  2. Beat together the egg, chives and semolina with salt and pepper in a medium bowl. Add the potato and shallot and mix to combine. Heat a little of the oil in a large frying pan. Once lightly sizzling, put tablespoons of the mixture in the pan – you should be able to do 3 or 4 at a time.
  3. Reduce the heat to low, flatten each latke with the back of a spoon and fry for 5-6 minutes on each side, flipping when the edges turn golden-brown.(A low temperature will cook them without turning them too brown.)
  4. Keep warm in the low-heated oven while you cook the rest. Add a little oil between each batch. Drain on kitchen paper and sprinkle with salt before serving.

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