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Potato Leek Pancakes

Name: Potato Leek Pancakes
Prep time: 20

(8 votes, average: 4.38 out of 5)

20 min prep

Makes 8 cakes servings

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10 ingredients

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...

8 ounces Yukon Gold potatoes, scrubbed and finely grated
1 tablespoon butter, divided
1 leek, whites only thinly sliced
1 small shallot, thinly sliced
1 egg
½ cup milk
½ teaspoon freshly grated nutmeg
2 to 3 tablespoons whole-wheat pastry flour
3 tablespoons of freshly grated Parmesan cheese, or to taste
Salt and pepper, to taste

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Nutrition Facts

Calories

676 cals

Fat

28 g

Saturated Fat

16 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

82 g

Sugar

15 g

Fiber

11 g

Protein

28 g

Sodium

1359 mg

Directions

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.

Chef Tips

As you cook, either keep them warm covered in foil in a low oven, or keep them warm wrapped in a clean tea cloth or some paper towels on a plate set over a simmering pan of water.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.