3-4 parsnips
1 teaspoon chives
1 teaspoon onion powder (or 2 tablespoons chopped scallions)
1 teaspoon celery seed
1 tablespoon ground flaxseed
2 very large or 3 medium eggs
1 teaspoon salt (adjust for your taste)
Pepper to taste
½ cup sour cream or greek yogurt (plain) (this will be for after the latke is cooked so set aside in fridge)
Grate parsnips with a box grater. Sometimes parsnips have a tough core, so keep turning the root until you have grated all but the core. (Save it for soup stock. ) You want to end up with three cups. Mix it with remaining ingredients. Drop a tablespoon of the mixture into a hot cast iron skillet and flatten it with a spoon. You may use whatever oil or fat you prefer. (I used half olive oil and butter). Turn over after about three minutes to cook other side.
Pork:
3/4 pound pasture raised pork, ground
1 tablespoon finely minced ginger
2 tablespoons finely chopped onion
1 large garlic clove minced
1 teaspoon fennel seed
2 tablespoons dry sriracha (if you can't find the granulated sriracha, use the liquid)
1 tablespoon fish sauce
2 tablespoons tamari sauce
1-2 teaspoon arrowroot or corn starch
Black pepper- to taste
Pinch salt-optional because of fish and tamari sauces
In the same skillet you cooked the latkes, put more oil or fat - I used duck fat.
Add onion, ginger and garlic. Break up pork. Add it in along with the dry spices and brown the meat. When the meat is mostly done add the liquid seasonings and cook for two minutes more. Sprinkle the starch over the meat and mix it in until liquid is absorbed. Remove from heat.
To assemble:
Spread a generous teaspoon of sour cream on each latke. On top of that place about a tablespoon of the pork mixture. Enjoy.
If you would like to have this dairy free, substitute avocado mashed with a teaspoon of lemon juice.
You will probably have extra pork mixture. Use it for lunch the next day. Take romaine lettuce leaves and fill with cooked rice or shiritaki (carb free) noodles. Top with the pork. Delicious.
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