Chanukah Salt Beef Latke Bonbons

Makes 18-20 bonbons

A spin on a Chanukah classic, and bursting with the flavours of salt beef, pickles, mustard and caraway, our stuffed latke ‘Deli Bon Bons’ pay tribute to the Jewish Eastern European Immigrants to America who founded New York Deli culture and created an icon of American gastronomy.

We eat oily fried foods such as potato latkes and doughnuts at Chanukah to recall the miracle of the tiny jug of oil discovered amongst the ruins of the Temple, which was able to light the holy menorah and burned for eight days.

Many choose to pair their latkes with brisket, Vienna sausages or salt beef, and thus the inspiration for our little bites. Where one would usually have to eat their latkes and salt beef on rye in alternate bites, these gorgeous little snacks bring the two together for the perfect mouthful.


For the filling

  • 200g cooked salt beef finely chopped
  • 1½ tbsp mayonnaise
  • 80g-100g of finely diced pickled cucumber
  • 2-4 tsp English or Dijon mustard
  • 1 tbsp toasted caraway seeds
  • Half a slice of rye bread as breadcrumbs

For the Latke

  • 1 large onion, finely diced and salted
  • 1.25 kg (2.7 lb) potatoes, peeled
  • 4 eggs
  • ¼ cup matzo meal
  • 1 tbsp potato starch
  • 1½  tsp salt
  • ½ tsp ground pepper
  • Oil for frying
  • 2 slices of rye bread as breadcrumbs


  1. Combine all the filling ingredients and season to taste.
  2. Roll into small balls. 
  3. Pop in the freezer for 10-15 minutes to firm.
  4. To make your latke mixture: Grate potatoes, place into a clean tea towel, muslin or cheese cloth, and squeeze out as much liquid as possible. 
  5. Mix together the strained potato, onions, eggs, matzo meal, potato starch, breadcrumbs, salt and pepper.
  6. Remove the salt beef balls from the freezer.
  7. Press a small amount of the latke mixture into your palm, and place the salt beef into the centre, carefully but firmly creating a coating around the beef. The meat should be entirely covered but you don’t want the latke mix to be too thick. Remove excess. Place on a plate, repeating with the rest of the mixture. 
  8. Pour oil into a pan, deep enough to cover your bon bons, and heat to around 170C. Adding a chunk of raw carrot to the oil during cooking will help keep it free of burnt crumbs.
  9. In small batches, carefully lower your latke balls into the oil, being careful not to overcrowd the pan. Cook for 5-7 minutes on each side or until golden brown. 
  10. Remove the cooked balls onto kitchen paper or a cooling rack and allow to stand for several minutes.
  11. Serve with your favourite sauces, pickles and slaw.

Happy Chanukah!

Photo: Sophy Weiss Photography

A plate of Latke Bonbons, with a side of ketchup and mustard. The bonbons are filled with salt beef