Potato, Artichoke and Feta Cheese Latkes Recipe

Name: Potato, Artichoke and Feta Cheese Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds red-skinned potatoes; 1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry; 2/3 cup chopped leek (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 pepper; 6 ounces feta cheese, diced; 1 1/2 cups (about) fresh French breadcrumbs; 8 tablespoons (about) olive oil

Servings: persons

1 1/2 pounds red-skinned potatoes
1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry
2/3 cup chopped leek (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 pepper
6 ounces feta cheese, diced
1 1/2 cups (about) fresh French breadcrumbs
8 tablespoons (about) olive oil

1
Cook potatoes in pot of boiling salted water until just tender, about 20 minutes.
2
Drain.
3
Cool completely and peel.
4
Preheat oven to 325F.
5
Place baking sheet in oven.
6
Using hand grater, coarsely grate potatoes into large bowl.
7
Add artichokes and leek.
8
Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl.
9
Add to potato mixture.
10
Stir in feta and enough breadcrumbs to form mixture that holds together.
11
Firmly press 1/2 cup mixture into 3 1/2-inch round.
12
Repeat with remaining mixture.
13
Heat 6 tablespoons oil in large skillet over medium heat.
14
Place 4 pancakes into skillet.
15
Cook until brown, about 6 minutes per side.
16
Transfer to sheet in oven.
17
Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary.
18
Serve hot.

797

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 12 ingredients. The key ingredients include: 1 1/2 pounds red-skinned potatoes, 1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry, 2/3 cup chopped leek (white and pale green parts only), 1/2 cup freshly grated Parmesan cheese, and more.

Yes, Potato, Artichoke and Feta Cheese Latkes falls under the Vegetarian 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!

Potato, Artichoke and Feta Cheese Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions