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Photo of Potato Leek Latkes by Michael Zick Doherty

Potato Leek Latkes

Rated as 4 out of 5 Stars
2 made it  |  1 reviews   |  1 photos
25

Recipe by:

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

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

Directions

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  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.
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Footnotes

  • Cook's Note:
  • Substitute Romano cheese for the Parmesan if desired.

Nutrition Facts


Per Serving: 184 calories; 7.8 19.6 9.9 119 640 Full nutrition

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Reviews

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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...

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