It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Potato, Artichoke & Feta Cheese Latkes
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- #93320
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound red-skinned potatoes
2 artichoke hearts, diced
2/3 cup chopped leeks, white and pale green parts only
1/2 cup freshly grated Parmesan cheese
1 large egg, beaten to blend
2 tablespoons chopped fresh mint
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
6 ounces feta cheese, diced
1 1/2 cup fresh French bread crumbs
8 tablespoons olive oil
directions
Cook potatoes in a pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
Preheat oven to 325 degrees F. Place baking sheet in oven.
Using hand grater, coarsely grate potatoes into a large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl.
Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture.
Heat 6 tablespoons oil in a large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven.
Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
added by
karenjs
nutrition data
Nutritional data has not been calculated yet.
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