Beetroot latkes

Heat the rapeseed oil in a large non-stick pan. Spoon in the latke mixture to make six round latkes.

Fry them for 4-5 minutes on each side until they're golden brown. Transfer the latkes to a baking sheet and bake for another 10 minutes to ensure they're cooked through.

In a small bowl, stir together the Greek yogurt and chopped mint. This creates a bright, cooling sauce for the latkes.

Toss the rocket and cherry tomatoes together in a separate bowl. Serve the warm latkes alongside the mint yogurt and the fresh salad.