Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/10/2017
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 everywhere. I'm at 7 000 ft. and at 20 minutes they were well undercooked so I cranked the heat to 185 C for another 8 minutes. At that point they were browned and crispy outside. Thank you for the recipe. Read More
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