This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.
Ingredients
- 2 russets potatoes , cut into small pieces
- 1 leek , cut into small pieces
- 3 eggs
- 0.25 cups flaxseed meal
- 1 teaspoon salt
- 0.5 cups grated Parmesan cheese
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
2
Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
-
3
Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
-
4
Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.
Nutrition Facts
Per serving
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