1. In a large bow, mix together:
2 Leeks, sliced thin and chopped
1 Fennel Bulb, sliced thin and chopped
8 medium Potatoes, grated
4 cloves Garlic, minced
8 Eggs, beaten first
1 cup Almond Flour
Salt and Pepper to taste
2. In a large pan warm:
2 Tbs Coconut oil
3. With hands make medium size balls and flatten down into the pan.
Cook until browned on both sides.
Serve with Crème Fraiche or Yogurt