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Leek Potato Pancakes

 Leek Potato Pancakes
I received this recipe from my great-grandmother who brought this over from England, where they enjoyed leeks immensely during the Fall and Winter.—Suzanne Kesel, Cohocton, New York
6 ServingsPrep: 30 min. + chilling Cook: 5 min./batch


  • 1/2 pound russet potatoes, peeled and quartered
  • 2 pounds medium leeks (white portion only), thinly sliced
  • 4 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup canola oil, divided
  • 6 tablespoons sour cream


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until tender,
  • adding leeks during the last 3 minutes. Drain.
  • Transfer potatoes to a large bowl; mash with eggs, bread crumbs,
  • cheese, salt and pepper. Stir in leeks. Cover and refrigerate for 1
  • hour.
  • Heat 1 tablespoon oil in a large nonstick 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. Yield: 12 pancakes.
Nutritional Facts: 2 pancakes with 1 tablespoon sour cream equals 338 calories, 17 g fat (5 g saturated fat), 155 mg cholesterol, 611 mg sodium,

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Leek Potato Pancakes (continued)

Nutritional Facts: 36 g carbohydrate, 4 g fiber, 11 g protein.