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
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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. , Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour., 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.
Nutrition Facts : Calories 340 calories, Fat 18g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
KALE AND LEEK PANCAKES
I love savory pancakes and this is a good recipe for using your abundant kale crop. From the Seattle Times. Use one of the less coarse varieties of kale, such as dinosaur. Make sure to wash the leek after you chop it to get all the dirt out. Save the unused part of the leek and kale for stock.
Provided by alvinakatz
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- PANCAKES:.
- Mix kale, leeks, eggs, water, salt, pepper and cheese.
- Heat the peanut oil to medium in a frying pan.
- Pour 1/2 the mix into the pan and cook for 2 minutes until brown.
- Flip and cook for 2 minutes on the other side.
- Remove from pan and place on paper towel to drain excess grease.
- Repeat with other half of the batter.
- TOPPING:.
- Mix sour cream, yogurt, tumeric and salt together.
- SERVING:.
- Drop a dollop of sauce on each pancake and serve while hot.
Nutrition Facts : Calories 428.2, Fat 38.6, SaturatedFat 9.4, Cholesterol 293.4, Sodium 878.5, Carbohydrate 7.1, Fiber 1, Sugar 1.4, Protein 14.5
KALE AND LEEK SOUP
Provided by Food Network
Time 1h
Yield 5 c (1.2 l)
Number Of Ingredients 5
Steps:
- 1.Sauté leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.
MASHED POTATO AND KALE CAKES
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
- In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
- Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g
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