Gluten-free feta and leeks galettes
10
30
4
No
Ingredients
- 4 medium size potatoes (or 650 gr) peeled and slice into cubes
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of chopped dill
- 250 ml (1 cup) or 120 gr of cubed Feta cheese
- 5 ml (1 teaspoon) of butter
- 15 ml (1 tablespoon) of fresh lemon juice
- 1 egg
- Rice flour
- 60 ml (1/4 cup) of canola oil
Preparation
Side-by-side mode
- In a casserole, cover potatoes cubes with water and cook until tender. Drain.
- Meanwhile, brown leeks with butter for 5 to 10 minutes until tender.
- With a cake mixer, with the flat whip, set potatoes into puree. Add dill, egg, leeks, Feta. Mix well. Cover bowl with a plastic film and refrigerate 30 minutes, until mixture is firm.
- Make 60 ml of mixture into circles of half a centimeter thick. Flour. This recipe can make at least 20 galettes. Roast 3 galettes at a time into oil. Cook 3 minutes for each sides. Lay galettes on a cookie sheet and oven bake at 400ºF (200ºC) for 15 minutes.
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