Name: Potato, Artichoke and Feta Cheese Latkes
Prep time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 c Grated Parmesan fresh; 6 oz Feta cheese, diced; 1 1/2 c (about) fresh French; 2 ts Dried Oregano; 1 ts Salt; 8 tb (about) olive oil; 1/2 ts Pepper; 1 1/2 lb Red-skinned potatoes; 2 tb Chopped fresh mint; 1 pk (9-ounce) frozen artichoke; 2/3 c Chopped leek (white and pale; 1 lg Egg, beaten to blend

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INGREDIENTS

1/2 c Grated Parmesan ; fresh
6 oz Feta cheese, diced
1 1/2 c (about) fresh French
2 ts Dried Oregano
1 ts Salt
8 tb (about) olive oil
1/2 ts Pepper
1 1/2 lb Red-skinned potatoes
2 tb Chopped fresh mint
1 pk (9-ounce) frozen artichoke
2/3 c Chopped leek (white and pale
1 lg Egg, beaten to blend

Servings

INSTRUCTIONS

This recipe has been sent to you from the web site Epicurious. The URL of the site is http://www.epicurious.com For a nice vegetarian meal, offer these latkes with a Greek salad. Stir chopped fresh mint into yogurt to have with the latkes. Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel. Preheat oven to 325 deg. F. 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 cup mixture into 3 1/2-inch round. Repeat with remaining mixture. Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12 Bon Appetit, December 1995. Posted to JEWISH-FOOD digest V96 #098 From: bgl@leass.pcc.com Date: Sat, 7 Dec 1996 12:43:41 -0500

NOTES

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Potato, Artichoke and Feta Cheese Latkes

1/2 c Grated Parmesan fresh
6 oz Feta cheese, diced 
1 1/2 c (about) fresh French 
2 ts Dried Oregano 
1 ts Salt 
8 tb (about) olive oil 
1/2 ts Pepper 
1 1/2 lb Red-skinned potatoes 
2 tb Chopped fresh mint 
1 pk (9-ounce) frozen artichoke 
2/3 c Chopped leek (white and pale 
1 lg Egg, beaten to blend

This recipe has been sent to you from the web site Epicurious. The URL of  the site is http://www.epicurious.com    For a nice vegetarian meal, offer these latkes with a Greek salad. Stir  chopped fresh mint into yogurt to have with the latkes.    Cook potatoes in pot of boiling salted water until just tender, about 20  minutes. Drain. Cool completely and peel.    Preheat oven to 325 deg. F. 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 cup mixture into 3 1/2-inch round. Repeat with  remaining mixture.    Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes  into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet  in oven. Repeat with remaining pancakes, adding more oil to skillet by  tablespoonfuls as necessary. Serve hot.    Makes about 12    Bon Appetit, December 1995.  Posted to JEWISH-FOOD digest V96 #098    From: bgl@leass.pcc.com    Date: Sat, 7 Dec 1996 12:43:41 -0500

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 12 Servings

Calories: 59
Calories from Fat: 12 (20%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 3.7mg		1 %
Sodium 67.6mg		2 %
Potassium 274mg		7 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 8.4g
Protein 2.8g		4 %
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Calories per serving: 59

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