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This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.
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
Directions
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.
Cook’s Note:
Substitute Romano cheese for the Parmesan if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 184 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat3g | 13% |
| Cholesterol119mg | 40% |
| Sodium640mg | 28% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber4g | 13% |
| Total Sugars2g | |
| Protein10g | |
| Vitamin C19mg | 95% |
| Calcium140mg | 11% |
| Iron2mg | 11% |
| Potassium487mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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