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My review
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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Ingredients
40 m servings 184 calsOriginal recipe yields 5 servings (10 latkes)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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.
Footnotes
- 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. Full nutrition
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1/10/2017
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 eve...