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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Leek Cakes

Source: dLife

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

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 4.6 Fat, 0.9 Vegetables, 0.3 Meat, 0.0 Milk, 1.1 Starch, 0.6 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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Servings

Ingredients

1.5
1 1/2 cup chopped leeks 1.0
1 cup low sodium vegetable broth 1.0
1 cup white all purpose flour 1.0
1 each eggs 0.25
0 1/4 tsp salt 1.0
1 each cooking spray 8.0
8 oz Vegetarian Meat, sausage, patty 0.5
0 1/2 cup fresh chopped onion 0.25
0 1/4 cup medium green bell peppers 2.0
2 each medium garlic cloves 0.5
0 1/2 tsp paprika 0.125
0.125 tsp hot red pepper flakes 1.0
1 pinch salt 1.0
1 pinch black pepper 0.5
0 1/2 cup fat free sour cream 1.0
1 tbsp fat free milk 0.25
0 1/4 cup low fat shredded swiss cheese

Directions

Preheat oven to 375 degrees F.
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.
Whisk together flour, saved broth, egg, and salt. Mix in leeks. Heat a cooking spray coated frying pan over medium heat.
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.
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.
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.