Latkes with Oyster Mushroom & Wilted Greens
Latkes with Oyster Mushroom & Wilted Greens
Latkes with Oyster Mushroom & Wilted Greens
Latkes with Oyster Mushroom & Wilted Greens
Latkes with Oyster Mushroom & Wilted Greens

Latkes with Oyster Mushroom & Wilted Greens

Gluten: Flour
Spice Level: not hot

Chef’s Inspiration

Many European cultures have their own version and name for latke's, this dish was first introduced to me back in elementary school during a field trip to synagogue. These twin Jewish sisters who lived down our street taught us their style of making this potato pancake. Traditionally made during Hannukah, now with butternut squash and making it available all year long.


Follow timing on MANNA package, this time varies by +/- 3 minutes depending on how hot your oven is calibrated and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Latke's are best served from the oven at 375°F/190°C for about 10 minutes allowing the pancakes to crisp up releasing any unecessary fat from the pan frying, you can incorporate the oyster mushrooms on the same baking tray. Submerge wilted greens in simmering water to reheat. Plate desired amount of wilted greens and mushroom, top with crispy latkes. Dress with MANNA Drizzle.

Nutritional Highlights

These latkes & greens are rich in fibre, vitamins (A, Bs, C, D), calcium iron, and herbs (potent antioxidants and excellent sources of Vitamin K, iron, calcium, and fibre).

Fibre: Fibre feeds friendly bacteria in the digestive tract. helping to maintain larger populations. Pectin in butternut squash and apples helps stabilize blood sugar. Cabbage is a fibre dense vegetable, providing more fibre than lentils and beans.

Vitamin A: Providing over 450% of the minimum daily requirement for Vitamin A, this dish supports the  immune and inflammatory functions throughout the digestive tract.

B Vitamins: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Squash, potatoes, cabbage, and mushrooms are rich in Vitamin B6.

Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Kale, cabbage, bok choy, lemons, thyme, and parsley are excellent sources of Vitamin C.

Vitamin D: Mushrooms are the only non-animal food source that naturally contains Vitamin D. Obtaining daily minimum requirements from a restricted diet can be difficult. Consult with your healthcare provider for help in determining vitamin D needs.

Calcium: An important mineral in human metabolism. Sources of calcium in this recipe include bok choy (excellent), kale, thyme, and oregano (good).

Iron:  Beans increase energy by replenishing our iron stores, an important consideration for vegan and vegetarian diets.

*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.