Leek And Potato Fritters With Lemon-Cumin Yogurt

Name: Leek And Potato Fritters With Lemon-Cumin Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yogurt:; 1 1/2 cups plain nonfat yogurt; 1/2 teaspoon minced garlic; 1/2 teaspoon grated lemon rind; 1/4 teaspoon ground cumin; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Fritters:; Cooking spray; 4 cups thinly sliced leek (about 1 1/2 pounds); 6 tablespoons water, divided; 1 teaspoon salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1 (20-ounce) package refrigerated shredded hash brown potatoes (such as Simply Potatoes); 2 large eggs; 2 large egg whites; 8 teaspoons canola oil, divided

Servings: persons

Yogurt:
1 1/2 cups plain nonfat yogurt
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Fritters:
Cooking spray
4 cups thinly sliced leek (about 1 1/2 pounds)
6 tablespoons water, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (20-ounce) package refrigerated shredded hash brown potatoes (such as Simply Potatoes)
2 large eggs
2 large egg whites
8 teaspoons canola oil, divided

1
To prepare yogurt, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine yogurt and next 5 ingredients (through 1/8 teaspoon pepper) in a small bowl. Cover and chill.
2
To prepare fritters, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Saute 10 minutes or until golden, adding remaining 1/4 cup water as necessary to prevent leeks from sticking to pan. Place leeks and potatoes in a large bowl. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, eggs, and egg whites; stir well with a whisk. Add egg mixture to potato mixture.
3
Heat 4 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 3 tablespoons potato mixture for each of 8 fritters into pan. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with the remaining 4 teaspoons oil and potato mixture. Sprinkle fritters with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with yogurt sauce.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Yogurt:, 1 1/2 cups plain nonfat yogurt, 1/2 teaspoon minced garlic, 1/2 teaspoon grated lemon rind, and more.

Yes, Leek And Potato Fritters With Lemon-Cumin Yogurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!