Riverford Wicked Leeks
Potato and horseradish latkes (potato pancakes) recipe image

Print Potato and horseradish latkes (potato pancakes)

Don’t be concerned by the amount of fresh horseradish in these golden, fried latkes – it loses some of its potency during cooking. If you like you could also leave it out and serve these with horseradish sauce on top instead. They're a traditional favorite for Hanukkah, but also pretty good for an extended brunch, starter topped with smoked salmon, or dinner paired with warm beetroot salad.


  • 1kg potatoes, peeled & grated
  • 2 medium onions, rated
  • 4 tbsp horseradish root, finely shredded
  • 3 large eggs, beaten
  • 3 garlic cloves, crushed
  • 1 scant tsp salt
  • 2 tbsp sunflower oil


  1. Place the grated potatoes and onions in a colander and squeeze out as much water as possible. Place in a large mixing bowl and combine with the horseradish. Stir in the eggs, garlic, and salt.
  2. Using a sixth of the mixture for each latke, press the mixture into patties about the size of the palm of your hand, squeezing out any excess liquid.
  3. Heat the oil in a large pan. Using a spatula, carefully slide as many patties as will fit into the pan. Cook over a medium heat for about 3 minutes per side or until the latkes are golden brown.
  4. Repeat until they’re all done, adding additional oil as needed. Place on a sheet of kitchen paper and keep warm.
want to cook with fresh ingredients? try one of our award winning veg boxes