This dish uses late-season veggies to make a quick and gluten-free dinner. Put some sour cream over top before serving.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
| Yield: | 10 latkes |
Ingredients
- 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
Instructions
- 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.
- Substitute Romano cheese for the Parmesan if desired.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 640 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
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 everywhere. I’m at 7,000 ft. and at 20 minutes they were well undercooked, so I cranked the heat to 185°C for another 8 minutes. At that point they were browned and crispy outside. Thank you for the recipe.