Potato, Artichoke And Feta Cheese Latkes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Vegetarian | 12 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Red-skinned potatoes |
| 1 | 9-ounce frozen artichoke | |
| hearts thawed diced | ||
| patted dry | ||
| 2/3 | c | Chopped leek, white and pale |
| green parts only | ||
| 1/2 | c | Freshly grated Parmesan |
| cheese | ||
| 1 | Egg, beaten to blend | |
| 2 | T | Chopped fresh mint |
| 2 | t | Dried oregano |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 6 | oz | Feta cheese, diced |
| 1 1/2 | c | about fresh French |
| breadcrumbs | ||
| 8 | T | about olive oil |
INSTRUCTIONS
This recipe has been sent to you from the web site Epicurious. The URL of the site is http://www.epicurious.com For a nice vegetarian meal, offer these latkes with a Greek salad. Stir chopped fresh mint into yogurt to have with the latkes. Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel. Preheat oven to 325 deg. F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture. Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12 Bon Appetit, December 1995. Posted to JEWISH-FOOD digest V96 #098 From: bgl@leass.pcc.com Date: Sat, 7 Dec 1996 12:43:41 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 163
Total Fat: 18.5g
Cholesterol: 36.7mg
Sodium: 791mg
Potassium: 176.9mg
Carbohydrates: 14.9g
Fiber: 3.6g
Sugar: <1g
Protein: 14.4g