Brussels Sprout Latkes with Dijon Yogurt Sauce

This all-star latke recipe combines classic potatoes with healthy Brussels sprouts, topped with creamy Dijon yogurt sauce.

Sauce:
1 cup (265 g) plain nonfat Greek yogurt (or dairy-free alternative)
2 Tbsp Dijon mustard
2 Tbsp maple syrup
Pinch each of salt and pepper
Splash of olive oil

Latkes:
2 cups (644 g) shredded potatoes (about 2 large potatoes)
2 cups (255 g) Brussels sprouts, shredded
1 cup (100 g) sliced leek (about ½ of a leek)
Juice of ½ lemon
1 tsp salt
¼ tsp pepper
4 eggs, whisked
½ cup (75 g) all-purpose flour
Oil for frying

View the full recipe at Live Eat Learn →