Leek and Fennel Potato Latkes
2 large potatoes, peeled and grated
1/2 medium onion, chopped
1/4 cup leek, finely chopped
1/3 cup fennel, finely chopped
1 clove garlic, minced
6 fresh basil leaves, minced
2 teaspoons dried cilantro
2 tablespoons nutritional yeast flakes
2 tablespoons all purpose flour
salt and pepper
a pinch of chives
hummus (use store-bought or homemade)
1-2 tablespoons extra virgin olive oil
First thing's first, pre-heat your oven to 400 degrees Fahrenheit.
Heat up 1-2 tablespoon extra virgin olive oil in a skillet on medium heat. When it is ready, toss in the onion, leek, and fennel. Sautee for 7-10 minutes, until soft and slightly golden-ey. Throw in the minced garlic and cook for another 3 or 4 minutes, just to soften it up a bit. Remove from heat.
Grate your potatoes into a large bowl, then add the onion, fennel, leek, and garlic. Stir well. Mix in the basil, cilantro, nutritional yeast, flour, and a few pinches of salt and pepper.
Grease a cookie sheet really well. Spoon out the mixture and flatten into nice little round pancakes, approximately 5-6 inches in diameter. Bake in your oven for about 20-30 minutes on each side, until nice and crispy. Make sure you check them often, because all ovens are different and you wouldn’t want your edges to get burnt to a crisp!
Serve with a nice, big dollop of hummus topped with a pinch of chives.
Other serving suggestions: In place of hummus, serve with a dollop each of applesauce and vegan sour cream.
If you make your hummus from scratch, try substituting the garbanzo beans with shelled edamame, and add a pinch of red pepper flakes.
To serve for dinner, make pancakes smaller and serve 3 or 4 with marinated grilled tofu, grilled vegetables, or tempeh!
For a fancier dinner, make medium sized pancakes, and top with quinoa or risotto and a sprig of Italian Parsley or a few fresh basil leaves. Add some vegetable stock to your hummus, so it's more watery, and "dot" the sauce around the edge of the plates. Ta Da!