"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Potato, Artichoke and Feta Cheese Latkes Recipe

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This recipe for Potato, Artichoke and Feta Cheese Latkes, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb red-skinned potatoes
1 9-ounce package frozen artichoke hearts (thawed, diced and patted dry)
2/3 c chopped leek (white and pale green parts)
1/2 c freshly grated Parmesan cheese
1 large egg, beaten to blend
2 tbsp chopped fresh mint
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
6 oz feta cheese, diced
1 1/2 c fresh French breadcrumbs
8 tbsp olive oil

Directions:
Directions:
Cook potatoes in pot of boiling,salted water until just tender (20 min). Cool completely then peel.
Preheat oven to 325F and place baking sheet in oven. Using hand grater, coarsely grate potatoes into 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 c mixture into 3 inch rounds.
Heat 6 tbsp oil in large skillet over medium heat. Add pancakes and cook until brown, about 6 min per side. Transfer to sheet in oven. Serve hot.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
As served at Lee and Lisa's Hanukkah 1995
Serve with chopped fresh mint in yogurt.
This are very unusual..... not Lee's favorite.

 

 

 

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