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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
S'mores Cheesecake Cupcakes
Everything we love about desserts all in one bite!
Pumpkin Butterscotch Oatmeal Cookies
I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!
Juneteenth 'Red Punch' Strawberry Lemonade
In Texas, Big Red is a bottled soft drink also called "red soda water." This red cream soda is often served at Juneteenth celebrations. This punch recipe is easy to make and offers a new, puckering and pleasing twist to the traditional red soda water that has been made in Texas since 1937.