You are here

Member since August 2008

Leek and Fennel Potato Latkes

What you need: 

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

What you do: 

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!

Preparation Time: 
20 minutes prep, Cooking time: 1 hour
Cooking Time: 
1 hour


These were really good! I did not have cilantro, for sure with it the recipe will be amazing. Served these with fried tofu and guacamole :)


These were good. I liked the flavor additions of leek and fennel. It made them seem more like a veggie side. It made a lot(although my potatoes were big), so I'd half it foe a side for next time.


This was just okay for me. The crispy edges were yummy, the middle was okay. I will try them again, b/c I can still imagine that they should be tastier than mine turned out!


I am dying to make these!! But I don't have any cilantro. :( Is there something else I can use?

You could use just about any other spice...basil, oregano, or something along that order would be nice.  Honestly, you could even just not use it...the latkes would just be a bit bland. 

This does look really good - thank you for posting it!

Log in or register to post comments