Like most working couples, dinner in our household is more about meeting the need for quick and easy, wholesome meals than it is about cooking a decent and ‘blog worthy’ dish.

More often than not it’s a matter of clearing out the fridge. A soggy potato starting to discolour combined with a fresh bulb of fennel can really make for a cracker meal. A scoop of natural yogurt (always, always in supply in our fridge) easily transforms into a tzatziki for beef wraps, raita for curry or a creamy dressing for latkes.

While we’re not ashamed to admit to the occasional pancake dinner, I’m adamant that these are a step up, and therefore surely blog-worthy. Latkes are a Jewish fried potato pancake, commonly part of a traditional Hannukah feast. The addition of fennel lends a lovely aromatic, licorice flavour to the traditional potato latke, combined with chunks of salty feta and a smattering of plump sweet raisins. Inspired by the common orange-fennel salad, a splash of fresh orange juice turns yogurt into the perfect dressing. These are super quick to whip up and clean up, and definitely fill the void for some hearty fried food this winter*.

*New years resolutions, say what?

Fennel & Feta Latkes with Raisins & Orange Yogurt Dressing
Serves 2 (makes 4 latkes)

Latkes:
1 large (or two medium) potatoes, peeled
1/2 fennel bulb, cleaned
1/3 cup egg whites (or 1 egg)
1 clove garlic, finely chopped
1 Tbsp raisins soaked in boiling water (optional)
2 Tbsp feta, crumbled
1/4 cup dry breadcrumbs (or flour)
pinch salt & freshly ground pepper

Heat a large frying pan over medium/high heat.

Using a box grater, grate potato and fennel. Place in a sieve lined with paper towels and leave to drain. Meanwhile, whisk together egg whites (or egg), garlic, raisins, feta and breadcrumbs. Squeeze out as much liquid from potato as possible, and transfer to bowl with remaining ingredients. Mix together and season well. Pour 2 Tbsp sunflower oil into pan and heat (until it splatters when flicked with a little water). Pour in about 1/3 cup mixture and arrange into a pancake. Continue with batter, as many as fits on a pan. Cook until golden on each side. Remove from pan and let drain on paper towel.

Orange Yogurt Dressing:
1/4 cup natural yogurt
an orange half, squeezed
fennel fronds, finely chopped
salt & pepper

Mix together all ingredients and serve alongside latkes.