This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.
Ingredients
- russet potatoes: 2 piece (cut into small pieces)
- leek: 1 piece (cut into small pieces)
- eggs: 3 piece
- flaxseed meal: 0.25 cup
- salt: 1 tsp
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
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Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
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Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.
