Oven-Baked Latke Cups (Vegan)
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
Servings: 20
Calories: 45 kcal
Ingredients
Latke Cups
- 2 cups 10 oz. russet potatoes
- 2 tsp. matzo meal
- 2 Tbsp. white onion shredded & squeezed to remove moisture
- 1 Tbsp. Bob’s Red Mill Egg Replacer
- 2 Tbsp. water for egg replacer
- 1/4 tsp. garlic powder
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground black pepper
- canola oil for brushing
Superfood Applesauce
- 1-1/3 cups applesauce
- 1 Tbsp. + 1 1/2 tsp. chia seeds
- Optional Add-Ins: 1 tsp. goji powder 1 tsp. maca powder or 2 tsp. pomegranate powder
Horseradish Sour Cream
- 1 cup vegan sour cream
- 1/4 cup horseradish grated
- 1 tsp. distilled white vinegar
- 1/2 tsp. Himalayan pink salt
- 1/4 tsp. ground black pepper
- 1 Tbsp. chives finely chopped
Instructions
-
In small bowl, combine sour cream ingredients until smooth. Refrigerate at least 2 hours to let flavors meld. (Note: Chill overnight for best results.)
-
In separate small bowl, combine applesauce ingredients and refrigerate until ready to use.
-
Using a box grater, shred potatoes and onion. Using a clean kitchen towel, squeeze shredded potatoes and onion to remove water. then place into a bowl.
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In bowl, combine potatoes, onions and remaining latke ingredients.
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Preheat oven to 350 degrees F. Lightly brush muffin tin with oil and fill each section with 1 tablespoon potato mixture. Using back of spoon, push crater-like indent in each latke.
-
Bake 30 minutes or until latkes are deep golden brown.
-
Cool slightly before serving.
-
Top with superfood applesauce or horseradish sour cream.
Recipe Notes
Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Oven-Baked Latke Cups (Vegan)
Amount Per Serving (1 g)
Calories 45
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 142mg6%
Potassium 20mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 34IU1%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.