Potato Leek Latkes

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

Submitted by Michael Zick Doherty
Updated on January 14, 2022
2
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
5
Yield:
10 latkes
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Ingredients

Original recipe (1X) yields 5 servings

  • 2 russet potatoes, cut into small pieces

  • 1 leek, cut into small pieces

  • 3 eggs

  • ¼ cup flaxseed meal

  • 1 teaspoon salt

  • ½ cup grated Parmesan cheese

Directions

  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
8g Fat
20g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 184
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 119mg 40%
Sodium 640mg 28%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 10g 20%
Vitamin C 19mg 21%
Calcium 140mg 11%
Iron 2mg 11%
Potassium 487mg 10%

* 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.