- 800 g beetroot, peeled and grated (about 6 medium)
- 45 g all plain flour
- 1 1/2 teaspoons salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 3/4 teaspoon baking powder
- 1/2 tsp ground black pepper
- 3 large eggs, beaten to blend
- Canola oil (for frying)
- 1 log Goat’s cheese
Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop about a tablespoon of beetroot mixture into skillet and spread in to rounds. Fry until golden, about 4 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 180°C oven until crisp, about 10 minutes.)
Just before serving, place latkes on a heat proof tray, top each latke with a tine round of goats cheese, place the tray under a preheated grill for about 3 minutes until the rind of the cheese starts to char and the centre bubbles. Alternatively use a blow torch to toast each cheese toped latke.