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Potato Leek Latkes

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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40 m servings 184 cals
Original recipe yields 5 servings (10 latkes)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
  3. Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
  4. 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

Per Serving: 184 calories; 7.8 g fat; 19.6 g carbohydrates; 9.9 g protein; 119 mg cholesterol; 640 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is my first time to have latkes. I liked this recipe and will make it again. Let the mixture to set a bit, to allow the flaxmeal to gel with all the liquid. In the oven, the liquid goes eve...