Potato, Artichoke & 2 Cheese Latkes Recipe


This delicious latkes recipe can be prepared in about 20 minutes.


1 1/2 pounds Yukon gold potatoes (Don’t bother to peel them)
1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry
2/3 cup finely chopped leek (white and pale green parts only)
3/4 cup freshly finely shredded Parmesan cheese
2 large eggs, beaten to blend
2 tablespoons chopped fresh basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
6 ounces low fat cottage cheese, blended into a smooth consistency
1/3 cup all purpose flour
chopped chives
Greek yogurt or sour cream.
light olive oil


Using a food processor, shred the potatoes with the shredding disk.
Rinse, then briefly chop the shredded potatoes with the chopping blade.
Rinse the potatoes under cold water and squeeze out as much liquid as possible.
Add artichokes and chopped leek.
Mix Parmesan, egg, basil, oregano, salt and pepper in small bowl.
Add to potato mixture. Stir in the cottage cheese and enough flour to form mixture that holds together.
Make patties approximately 1/2 inch think and fry over a medium heat until brown on both sides.
Place on paper towel to drain excess oil

Yield: Makes about 12
Serve with Greek yogurt or sour cream, mixed with chopped chives

Also of interest…Israeli Falafel Recipe, Potato Latkes, Chopped Liver, Kugel, Pierogies

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.