Vegan Sweet Potato Latkes

Peel the sweet potatoes and grate. Squeeze out as much water as possible and spread out to dry a little while you carry on. Finely slice the onion and put in a large mixing bowl, add grated sweet potato, flour, flaxseed meal paste, garlic powder, salt, and pepper and mix thoroughly. Heat the oil in a large heavy based pan over a low-medium heat. Add separate spoonfuls of the latke mix to the pan and press down with a spatula to flatten into a disk. Fry until brown and crisp, 3 to 4 minutes each side. Transfer to a plate with kitchen roll to soak up the excess oil for a minute. Mix the oil and harissa for the dressing. Spread some fresh Florette mixed salad on your plate then stack the latkes on top.

Dollop a good amount of vegan sour cream, add some pickled red onion and sprinkle with chives before drizzling the harissa oil over everything – a perfectly more-ish meal with the sweet, garlicky latkes, fresh salad and punchy harissa!