Potato Pancakes with a Twist

Serves 6
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

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