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Elle

Potato and Leek Pancakes (Kartoffelpuffer)

5 from 1 vote
These potato and leek pancakes can be served on their own or with a green salad for a light and tasty vegetarian meal. Naturally gluten-free. Makes 12 pancakes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Side Dish
Cuisine: German

Ingredients
  

  • 2 1/2 cups peeled and grated potatoes, use starchy potatoes (600 g peeled)
  • 1 large leeks, white and light green parts only, trimmed, halved lengthwise and thinly sliced crosswise, cleaned to remove any dirt
  • generous handful spinach, stemmed, washed, dried and finely chopped or cut in thin slivers
  • 1/2 teaspoon baking powder
  • sea salt and freshly ground pepper, to taste
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons flour or cornstarch
  • 60-70 g Roquefort or other firm blue cheese, crumbled
  • 2 eggs, lightly beaten
  • oil for the skillet

Instructions
 

  1. Once the potatoes are peeled, transfer them to a colander and squeeze out any excess moisture. Let stand for 2 minutes, then squeeze again.
  2. In a large bowl, mix together the potatoes, leeks, spinach, baking powder, salt, pepper, thyme, and flour and cheese. Add the eggs and stir together until combined.
  3. Heat a large non-stick skillet over medium to medium-high heat, with enough olive oil to lightly coat the base. Once hot, gather a heaping tablespoon of the mixture and cook in batches (press down with the back of the spatula to flatten).
  4. Cook on one side until golden brown, about 4-5 minutes. Slide the spatula underneath and flip. Cook the other side until golden brown, another 3 or more minutes.
  5. Repeat with the remaining mixture, keeping the cooked potato and leek pancakes warm in the oven.
  6. Serve hot, just as they are, or feel free to top with crème fraiche, applesauce or other toppings of choice.
  7. Store leftover pancakes in the fridge and just re-heat/cook some up when you want. To reheat them, place in a single layer on a baking sheet and bake at 400°F / 200°C in a preheated oven until crisp.

Notes

  • For this potato and leek pancakes recipe, I use my box grater to grate the potatoes and then squeeze out the excess moisture before proceeding. If you forget to squeeze the potatoes out, don’t fret, all is not lost. If there is too much moisture, just sprinkle the mixture with a little extra flour and stir in one more lightly beaten egg.
  • You need to fry the potato and leek pancakes quite soon after grating, otherwise the grated potatoes start to turn an unappetizing color.

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