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

Leek Potato PancakesPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 30minutes + chilling 5minutes/batch
Servings Prep Time
6servings 30minutes + chilling
Cook Time
Portions: servings
Portions: servings
  1. 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.
  2. Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
  3. 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.
Recipe Notes

Nutrition Facts
2 pancakes: 340 calories, 18g fat (4g saturated fat), 131mg cholesterol, 623mg sodium, 37g carbohydrate (7g sugars, 4g fibre), 10g protein.