Reuben Latkes



Latkes are delicious on their own but this is NEXT LEVEL!!!! I infused traditional potato latkes with my infamous Reuben recipe.




Ingredients

1 5.5oz package of Peppered Tofurky Slices

Liquid from 1-15oz can of beets

1 tbsp. of red wine vinegar

2 large Russet potatoes, peeled and shredded

2 tbsp. of Just Vegan Egg

1/2 cup shredded vegan white cheese, optional

2 tbsp. of flour

1 tsp Salt

Roughly 1 cup Sauerkraut

Follow your heart thousand island, or you can make your own, recipe below

Vegetable Oil

Green onions for garnish






Directions

The day before you plan on making them you need to prep the deli slices

In a medium bowl with a lid add your beet liquid and red wine vinegar

Chop your deli slices into small bite size pieces

Add chopped pieces to the beet liquid and mix well to make sure all pieces are covered

Cover with lid and refrigerate overnight

When ready to use drain from liquid

Soak your shredded potatoes in cold water for 30 minutes

Rinse and drain

Drain potatoes really well, using a towel to ring out as much liquid as you can

Place potatoes into a large mixing bowl

Add your vegan egg, flour and salt

Mix well

Stir in your deli slices and cheese if you're using

Heat oil in a large frying pan over medium-high heat

Form potato mix into firm patties

Place into hot oil

Fry on each side for 3-4 minutes until gold brown

DON'T touch the patties until you are ready to flip

Once golden on each side remove and drain on wire rack

Repeat with remaining potato mix

Serve with a spoonful of your thousand island topped with sauerkraut

Garnish with green onions

Enjoy!







Thousand Island

1/2 cup of Vegenaise

1/4 cup of ketchup

2 tbsp of relish

pinch of sugar

1 tsp red wine vinegar


Whisk all ingredients together