POTATO LEEK PANCAKES
These Potato Leek Pancakes make a light, savory potato pancake. The leeks and shallots give a wonderful sweetness to the spuds that I just love. Eat them with eggs in the morning, or as a side later on with meat or fish. They're also a meal in themselves. Try them for lunch with a crisp green salad and a dollop of creamy Greek yogurt.
Provided by Cook for Your Life Staff
Categories Sides, Healthy Holidays
Number Of Ingredients 1
Steps:
- Squeeze the liquid out of the grated potatoes. Set aside in a colander until ready to use.
- Heat half the butter in a heavy skillet. Sauté the leeks and shallots until they are soft and beginning to turn a golden brown.
- While the leeks are cooking, beat the egg, half the milk, nutmeg and flour together with a good pinch of salt. Take care to beat out any lumps. Add enough of the remaining milk to form a batter the consistency of heavy cream. Stir in the cheese.
- Stir the potato into the batter along with the sautéed leeks and shallots. Add a grind or two of black pepper and mix well.
- Heat the remaining butter in a skillet. Spoon the potato mixture into the hot skillet, 2 tablespoons at a time to make 6 small pancakes. Don't crowd the pan. Depending on the size of the pan, you may need to make 2 batches.
- Cook the pancakes until browned on one side then flip them and brown the other side. Keep warm or serve immediately.
Nutrition Facts : Calories 676
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.
POTATO AND LEEK PANCAKE
Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer.
Provided by Chef Kate
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Grate potatoes into mixing bowl and cover with water.
- Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
- Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
- In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
- When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
- Sprinkle with salt, pepper, nutmeg and half the thyme.
- Over potato layer, spread leeks in a thin layer and sprinkle with flour.
- Cover that with the rest of the potato mixture and press down.
- Sprinkle with salt, pepper, nutmeg and remaining thyme.
- Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
- Saute for another 8-10 minutes or until very crusty.
- Serve with sour cream or creme fraiche and garnish with thyme sprigs.
Nutrition Facts : Calories 755.2, Fat 38.5, SaturatedFat 14, Cholesterol 45.8, Sodium 45.6, Carbohydrate 97.5, Fiber 9.5, Sugar 8.6, Protein 9.7
POTATO LEEK PANCAKES
Provided by Food Network
Yield 8 (3-inch) pancakes or 4 (6-in
Number Of Ingredients 9
Steps:
- Mix the potatoes, leeks, eggs, flour, salt, and pepper together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-size skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the underside. Using a large metal spatula, turn it over and cook until golden on the other side and cooked through. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.;
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 AND ZUCCHINI PANCAKES WITH BABY LETTUCES
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour. Let cool. Peel, discarding the skin, and shred the potato on the large holes of a box grater. Set aside.
- Bring a large pot of salted water to boil. Add leeks and cook until tender, 4 to 5 minutes. Strain. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly. Set aside.
- Place zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture. The zucchini will shrink greatly. Set aside.
- In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley. Season to taste with salt and pepper. Mix well. In a large skillet over medium heat, add oil and heat until shimmering. Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick. Repeat with the remainder of the mixture.
- Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side. Set aside and keep warm.
- For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil. Shake well to combine. Add garlic and season to taste with salt and pepper. Shake again. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
- To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.
Nutrition Facts : @context http, Calories 987, UnsaturatedFat 60 grams, Carbohydrate 66 grams, Fat 76 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 13 grams, Sodium 1309 milligrams, Sugar 15 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
SWEET POTATO-LEEK PANCAKES
Provided by David Barber
Categories Potato Vegetable Side Vegetarian Leek Sweet Potato/Yam Fall Pan-Fry Nutmeg Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16
Number Of Ingredients 11
Steps:
- Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.
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