Serves 8

•  4 small potatoes, grated
• 2 eggs
• 2 Tbsp finely shredded cheese
• 2 tsp salt
• oil, for frying

 Filling

• 2 Tbsp oil
• 1 lb (450 g) imitation meat or 1 lb (450 g) cremini mushrooms, diced
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp chili powder

 Toppings

• 2 avocados, sliced
• 2 tomatoes, finely diced
• 1 red onion, finely diced
• 1/2 cup cilantro
• 1/2 cup finely shredded cheese
• spicy mayo (you can make your own by blending chipotles in adobo with mayo and a squeeze of lime juice)
• sour cream

To prepare the latkes, combine all ingredients and add ½ cup at a time to a hot pan. Spread it out so it’s very thin. Cook for 3–5 minutes per side over medium heat, or until golden brown.

To prepare the filling, heat the oil in a pan. Sauté the imitation meat or mushrooms until browned, 10 minutes for the meat or 20 for the mushrooms. Season and mix well.

Top each latke with imitation meat or mushrooms and toppings of your choice. Serve immediately.