Latke Corned Beef Sandwich with Apple and Sour Cream Slaw
You can never have too many main course recipes, so give Latke Corned Beef Sandwich with Apple and Sour Cream Slaw a try. This recipe serves 4. One portion of this dish contains about 37g of protein, 18g of fat, and a total of 715 calories. If you have granny smith apples, ground cinnamon, flour, and a few other ingredients on hand, you can make it. It is a pricey recipe for fans of Jewish food. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
Instructions
Watch how to make this recipe.
Grate the potatoes on a box grater, using a large grate, into a large bowl. Rinse the potatoes by covering with water and then drain the water from the potatoes, squeezing out as much water as possible.
Add the matzo meal, chives, flour, salt, pepper, eggs and onions to the potatoes and mix well.
Heat the oil in a large frying pan over medium-low heat. Measure 1 cup of the potato mixture and add to the pan. Flatten the latke slightly with a spatula. Fry the latke until the edges are golden brown, 6 to 8 minutes each side.
Transfer to a wire rack to drain. Repeat until all the potato mixture is used, adding oil as necessary.
Place 4 ounces corned beef on top of 1 latke. Top with the Apple and Sour Cream Slaw and with another latke.
Add the sour cream, vinegar, mustard, honey, oil and cinnamon to a large bowl.
Mix well and sprinkle with salt and pepper.
Add the lemon juice, apples and shallots and toss to combine.
Let the slaw stand at room temperature, about 20 minutes.