Potato and Leek Pancake

Transform simple ingredients into comfort-food perfection with these golden-brown Potato and Leek Pancakes. This savory recipe boasts crispy edges, soft centers, and a burst of earthy flavors from sautéed leeks and fresh parsley. Shredded russet potatoes are combined with garlic, eggs, and a hint of flour to form a delightful, easy-to-make batter that’s pan-fried to crispy perfection. Ideal as a vegetarian starter, versatile side dish, or satisfying snack, these pancakes are both hearty and elegant. With just 20 minutes of prep time, this recipe pairs beautifully with a dollop of sour cream or a fresh salad for a meal that’s full of flavor and texture. Bring a rustic, homestyle touch to your table with these irresistible potato and leek pancakes!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium Russet potatoes
• 2 medium Leeks
• 2 Garlic cloves
• 2 large Eggs
• 3 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 2 tablespoons Olive oil
• 1 tablespoon Butter

Directions

Step 1

Wash, peel, and shred the potatoes using a box grater. Place the shredded potatoes in a bowl of cold water to prevent browning and remove excess starch. Set aside.

Step 2

Trim the dark green parts of the leeks, leaving only the white and light green parts. Slice the leeks in half lengthwise and rinse thoroughly to remove any dirt. Finely slice the clean leeks.

Step 3

Mince the garlic cloves and chop the fresh parsley.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and minced garlic. Sauté for 5-6 minutes, or until the leeks are softened and fragrant. Set aside to cool slightly.

Step 5

Drain the shredded potatoes and use a clean kitchen towel to squeeze out as much moisture as possible. Transfer the potatoes to a large mixing bowl.

Step 6

Add the sautéed leeks, eggs, all-purpose flour, salt, black pepper, and chopped parsley to the bowl with the potatoes. Mix thoroughly until well combined.

Step 7

Heat the remaining olive oil and butter in a large nonstick skillet over medium heat.

Step 8

Scoop about 1/4 cup of the potato mixture into the skillet and flatten it gently with a spatula to form a pancake. Repeat with additional batter, making sure not to overcrowd the skillet.

Step 9

Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.

Step 10

Serve the potato and leek pancakes warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(904.2g)

Amount per serving	% Daily Value*
Calories	1222.2

Total Fat 50.0g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 404.9mg	0%
Sodium 2694.8mg	0%
Total Carbohydrate 163.4g	0%
Dietary Fiber 13.9g	0%
Total Sugars 14.4g
Protein 33.7g	0%

Vitamin D 84.2IU	0%
Calcium 289.5mg	0%
Iron 14.5mg	0%
Potassium 3578.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 10.9%

Carbs: 52.8%