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This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
5
Yield:
10 latkes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.

  • Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.

  • Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

Cook's Note:

Substitute Romano cheese for the Parmesan if desired.

Nutrition Facts

184 calories; protein 9.9g; carbohydrates 19.6g; fat 7.8g; cholesterol 118.6mg; sodium 639.8mg. Full Nutrition
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