Leek Kale And Potato Latkes Recipes

POTATO LEEK LATKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
• Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

LEEK, KALE & POTATO SOUP TOPPED WITH SHOESTRING FRIES

Steps:

• Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
• Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
• Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.

LEEK, KALE AND POTATO LATKES

Steps:

• Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
• In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
• Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
• Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

MASHED POTATOES WITH KALE AND LEEKS

Steps:

• cube and boil potatoes (with skins) in lightly salted water.
• strain, reserve 1 cup water.
• sautee garlic and leek in 2 Tbs oil until translucent.
• add kale, sautee until wilted.
• mash potatoes with reserved water, 2 remaining Tbs of oil.
• fold in sauteed veggies.
• add salt and pepper to taste.

LEEK LATKES

Steps:

• Cut leeks lengthwise, and wash them well to remove any grit. Dice the leeks, and either steam them or place them in boiling salted water for about 5 to 7 minutes, or until they are tender. Drain leeks well, pressing them in a dish towel to remove any excess water.
• Heat oil in nonstick frying pan, and add onion, garlic and shallots. Saute until soft, about 5 minutes.
• Heat oven to 350 degrees. Place pine nuts on a baking pan, and toast for a few minutes until evenly browned.
• Place leeks, onion, garlic, shallots, pine nuts, cilantro, eggs and cheese in a mixing bowl, and blend well, adding salt and pepper to taste. Add about 1/2 cup bread crumbs, or enough to bind.
• Take about 1/4 cup of the leek mixture, and make a patty 2 inches in diameter. Coat patty with bread crumbs, and repeat with remaining mixture.
• Coat a nonstick frying pan thinly with remaining olive oil, and fry the patties for a few minutes on each side. (For cocktail-size patties, use 1 teaspoon of mixture.) Drain on paper towels.

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.