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Leek Cakes
Source: dLife

A creamy vegetable sausage filled leek pancake with a hint of heat and topped with swiss cheese.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 189.6
Total Carbs 26.9 g
Dietary Fiber 3.2 g
Sugars 3.4 g
Total Fat 4.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.3 g
Potassium 131.7 mg
Protein 10.8 g
Sodium 290.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  chopped leeks
1 cup  low sodium vegetable broth
1 cup  white all purpose flour
1 each  eggs
0 1/4 tsp  salt
1 each  cooking spray
8 oz  Vegetarian Meat, sausage, patty
0 1/2 cup  fresh chopped onion
0 1/4 cup  medium green bell peppers
2 each  medium garlic cloves
0 1/2 tsp  paprika
0.125 tsp  hot red pepper flakes
1 pinch  salt
1 pinch  black pepper
0 1/2 cup  fat free sour cream
1 tbsp  fat free milk
0 1/4 cup  low fat shredded swiss cheese
  1. Preheat oven to 375 degrees F.
  2. Combine leeks and broth in a pot, and let boil. Lower heat and simmer 5 minutes. Drain, saving broth. Pour enough water into stock to make 1 cup.
  3. Whisk together flour, saved broth, egg, and salt. Mix in leeks. Heat a cooking spray coated frying pan over medium heat.
  4. Spoon 3/4 cup of batter into pan and spread into a thin circle. Cook over medium heat until golden on bottom 3 to 5 minutes. Flip and cook until golden on other side. Continue on with process until 2 more pancakes are made.
  5. Heat a cooking spray coated pot over medium heat. Sauté vegetable protein, onion, pepper, and garlic 5 minutes, stirring often. Mix in paprika, red pepper, salt, and pepper.
  6. Lay a pancake in a greased 9 inch pie plate and top with 1/3 of the vegetable mixture. Continue layering 2 more times. Combine sour cream and milk; spoon over top of pancakes. Top with cheese, and bake 20 minutes. Slice into wedges.

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