Gluten-Free Baked Leek Patties
Follow this Gluten-Free Baked Leek Patties Recipe to create fluffy and flavorful leek patties. Combine leeks with nutritious almond flour & eggs for a tasty gluten-free side dish, breakfast or appetizer. Great for Rosh Hashanah, Passover and Hanukkah, this delicious pattie is a year-round treat.
Equipment
- Pot
- Food Processor (coarse grater disk)
- Electric Mixer
- 2 Large Baking Pans
- 2 Large Baking Sheets
- Spatula
Ingredients
- 4 cups Leeks (cut into thin circles)
- 4 Eggs (separate whites and yolks)
- 4 tbsp Olive Oil (2 tbsp for leek mixture, 2 tbsp for spreading on the baking sheets)
- 1 cup Blanched Almond Flour
- 1 tsp Salt (adjust to taste or health requirements)
- 1/4 tsp Ground Black Pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Place a baking sheet onto each baking pan and spread 1 tablespoon of olive oil on each sheet.
- Wash the leeks thoroughly and cut them into thin circles.
- Place the leeks in a pot and cover with boiling water.
- Cook for a few minutes, just until they become a little tender.
- Drain the water and let the leeks cool.
- Grate the leeks in a food processor using a grater disk.
- One by one, separate the egg yolks from the egg whites being careful that no egg yolk enters the egg whites.
- Whisk the egg whites on the highest speed of an electric mixer until stiff. Set aside.
- Whisk the olive oil and egg yolks until fluffy.
- Add the grated leeks and whisk on a low speed.
- Add the spices and, on a low speed, blend in the blanched almond flour.
- Using a spatula, delicately fold the beaten egg whites into the mixture until distributed evenly.
- Using a round tablespoon, scoop a heaping tablespoon of the mixture and place onto the pre-prepared baking sheet. Continue to form the rest of the patties.
- Bake for 20 minutes or until golden.