Leek Potato Pancakes | Reader's Digest Canada
"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
Ingredients
- 1/2 lb russet potatoes (peeled and quartered (about 1 large))
- 2 lb medium leeks (thinly sliced, white portion only)
- 4 large eggs (lightly beaten)
- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup canola oil (divided)
- 6 tbsp sour cream
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