Potato Leek Latkes

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

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step: 2

Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.

Step: 3

Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.

Step: 4

Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

Per Serving: 184 calories; protein 9.9g; carbohydrates 19.6g; fat 7.8g; cholesterol 118.6mg; sodium 639.8mg.

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