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Potato Leek Latkes Recipe

Recipe by: Michael Zick Doherty

"This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • 2Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
  • 3Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
  • 4Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.
Footnotes
  • Cook's Note:
  • Substitute Romano cheese for the Parmesan if desired.
Ingredients
  • 5 servings
  • 184 cals
  • 2 russet potatoes, cut into small pieces
  • 1 leek, cut into small pieces
  • 3 eggs
  • 1/4 cup flaxseed meal
  • 1 teaspoon salt
  • 1/2 cup grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    184
    9%
  • Fat:
    7.8
    12%
  • Carbs:
    19.6
    6%
  • Protein:
    9.9
    20%
  • Cholesterol:
    119
    40%

Based on a 2,000 calorie diet

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