Lunch/Dinner Recipe 13: Leek and Feta Pancakes

Hashbrowns in concept but naturally the detox version has had to ditch the potatoes. I personally think these have more taste than a traditional hashbrown and they are great both for dinner, served with a salad and/or steamed vegetables, or as a snack.

Pancake Ingredients (makes 12-14 pancakes)
½ kg chopped leeks
1 small onion, finely chopped
2 eggs
2 tblsp chopped mint
½ cup crumbled feta cheese

¼ cup brown rice flour

Salt and pepper for seasoning
Optional: ½ cup boiled white quinoa (this adds a bit of 'weight' to the pancakes so in case you have some boiled quinoa in the refrigerator it is a nice ingredient to add)
4 tblsp vegetable oil (for pan-frying)

Sautee the leeks and onion in a non-stick frying pan for a couple of minutes (you don't want to brown them; simply look for them to soften up a bit). In a separate bowl mix the eggs, mint, feta cheese and brown rice flour (and quinoa if you plan to include it) and season with salt and pepper. Drain the leek/onion mix in a sift and mix into the egg mixture.

Heat about 1 tblsp of oil in a non-tick frying pan and add ¼ cup of mixture per pancake to the pan and squash to make it flat (app. 8cm/3" in diameter). Cook on both sides until golden brown.

Dressing
2-3 tblsp half fat creme fraiche
2-3 tblsp Greek yogurt
A small handful of flat leafed parsley
A small handful of fresh mint
Salt, pepper and a small squeeze of lemon juice

Chuck it all in the food processor/blender and whizz together. Taste and season appropriately with salt, pepper and lemon juice.

Serve with the dressing and a salad and/or steamed vegetables. If you want to make it an ever larger meal, some grilled chicken breast will also go well.