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 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

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

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