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| Potato Leek Latkes |
"This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream."
Ingredients :
- 2 russet potatoes, cut into small pieces
- 1 leek, cut into small pieces
- 3 eggs
- 1/4 cup flaxseed meal
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
Instructions :
| Prep : 20M | Cook : 5M | Ready in : 40M |
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- 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.
Notes :
- Substitute Romano cheese for the Parmesan if desired.
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