French Hebrew

Potato latkes filled with meat and mangold leaves

  • 80 mins
  • 11 ingredients


  • potatoes peeled, cut into even cubes 10
  • butter 60 gr
  • mangold leaves Bunch
  • minced meat 400 gr
  • corn flour 1 tablespoon
  • flour 2 tablespoons
  • onions, peeled cut in half and sliced 2
  • White pepper 1/4 tea spoon
  • eggs 2
  • garlic cloves crushed 2
  • Salt


Add potato cubes to pot of cold water and cook for 20 minutes, strain

Transfer to mixing bowl combine with butter, corn flour, flour, salt, white pepper and 1 egg.

Mix well to form dough

Leave to rest in fridge

On a heated pan with olive oil , brown onions and garlic, add meat and brown for 10 minutes

Chop mangold leaves add to frying pan mix and then turn off heat leave to cool.

When both dough and frying pan mixture are cool, divide the dough into ball and fill each ball with the meat (flatten the ball not round balls)

Heat olive oil in pan and fry latkes 5 minutes on either side.

Print Recipe