Blue Cheese and Leek Chutney Topping over Mashed Potatoe Latkes

[Guest guest]

This would use up mash potatoes AND put leeks to use!

 

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Blue Cheese and Leek Chutney Topping

1 tablespoon olive oil

2 leeks, trimmed, split, rinsed and chopped

1 cup crumbled blue cheese

2 cups sour cream

1 teaspoon sweet paprika

1 teaspoon minced fresh garlic

Salt and pepper to taste

 

 

 

Heat oil in saute pan over medium heat until hot and stir in leeks.

Toast leeks in oil, stirring frequently, until browned. Cool. Mix

toasted leeks together with remaining ingredients. Cover and chill

until ready to serve.

 

Makes about 3 cups or 12 servings. Holds in refrigerator up to four

days.

 

Per serving (per 1/4 cup): 129 calories; 11 g fat (6 g saturated fat;

77 percent calories from fat); 4 g carbohydrates; 23 mg cholesterol;

226 mg sodium; 4 g protein; 0.3 g fiber.

 

Source: Detroit News, Dec 22, 2005

Formatted by Chupa Babi in MC: 11.12.06

 

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Mashed Potato Latkes

4 pounds boiled, peeled potatoes

1 cup minced onion

1 cup bread crumbs

5 large eggs

Salt and pepper to taste

Butter or margarine for frying

 

 

 

 

Drain potatoes well. Mix together the potatoes, onion, bread crumbs,

eggs, salt and pepper. Heat butter in heavy, nonstick saute pan over

medium heat. Place spoonfuls of potato mixture into the pan and

flatten with the back of spoon to form pancakes. Brown pancakes on

both sides. Hold pancakes on cookie tray in warm oven while completing

batches. Serve warm with blue cheese and leek chutney.

 

Makes about 24 pancakes.

 

Per serving (per pancake): 123 calories; 4 g fat (2 g saturated fat;

29 percent calories from fat); 18 g carbohydrates; 52 mg cholesterol;

110 mg sodium; 3 g protein; 1.5 g fiber.

 

Source: Detroit News, dec 22, 2005

Formatted by Chupa Babi in MC: 11.12.06

 

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