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INGREDIENTS
3 large baking potatoes (roughly 1 and 1/4 lb. total)
2 leeks (thinly sliced-white and light green parts only)
2 slightly beaten eggs
3 tbs. all purpose flour
2 tbs. fresh chopped parsley
2 tbs. dairy sour cream (can substitute with tofuti sour cream)
1/8 tsp. salt
1/8 tsp. pepper
1 tbs. cooking oil

DIRECTIONS
Peel potatoes and shred
Leave to drain
In large bowl combine potatoes, leeks, eggs, flour, parsley, sour cream, salt, and pepper
In large skillet, heat oil over medium heat
For each pancake drop about 1/4 cup potato mixture into hot oil and press gently with spatula to flatten to achieve uniform thickness
Fill skillet until oil is able to surround all of the pancakes placed
Cook 8-10 mins. till edges are crisp and brown (need to flip at least once)
Finish batch of mixture
Can be served with apple sauce as a side dish

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