POTATO LEEK LATKES
This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.
Provided by Michael Zick Doherty
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 5
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 19.6 g, Cholesterol 118.6 mg, Fat 7.8 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 2.5 g, Sodium 639.8 mg, Sugar 1.7 g
LEEK POTATO PANCAKES
I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. -Suzanne Kesel, Cohocton, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain. , Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour., Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.
Nutrition Facts : Calories 340 calories, Fat 18g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
LEEK LATKES
Steps:
- Cut leeks lengthwise, and wash them well to remove any grit. Dice the leeks, and either steam them or place them in boiling salted water for about 5 to 7 minutes, or until they are tender. Drain leeks well, pressing them in a dish towel to remove any excess water.
- Heat oil in nonstick frying pan, and add onion, garlic and shallots. Saute until soft, about 5 minutes.
- Heat oven to 350 degrees. Place pine nuts on a baking pan, and toast for a few minutes until evenly browned.
- Place leeks, onion, garlic, shallots, pine nuts, cilantro, eggs and cheese in a mixing bowl, and blend well, adding salt and pepper to taste. Add about 1/2 cup bread crumbs, or enough to bind.
- Take about 1/4 cup of the leek mixture, and make a patty 2 inches in diameter. Coat patty with bread crumbs, and repeat with remaining mixture.
- Coat a nonstick frying pan thinly with remaining olive oil, and fry the patties for a few minutes on each side. (For cocktail-size patties, use 1 teaspoon of mixture.) Drain on paper towels.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, TransFat 0 grams
LEEK, KALE AND POTATO LATKES
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke. You can serve them with Greek yogurt, sour cream or crème fraîche. But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well. You might even try a salsa.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 30m
Yield Makes 2 to 2 1/2 dozen, serving 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
- In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
- Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 120 milligrams, Sugar 1 gram, TransFat 0 grams
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