1cupplain nonfat Greek yogurt265 g, or dairy-free alternative
Pinch each of salt and pepper
Splash of olive oil
2cupsshredded potatoes644 g, about 2 large potatoes
2cupsBrussels sprouts255 g, shredded
1cupsliced leek100 g, about ½ of a leek
Juice of ½ lemon
½cupall-purpose flour75 g
Oil for frying
Combine all sauce ingredients and set aside.
Wrap shredded potatoes in a towel and squeeze to remove as much moisture as possible.
Combine potatoes, Brussels sprouts, leeks, lemon juice, salt, and pepper. Stir in whisked eggs then the flour.
Pour ¼ inch of oil into a large saute pan and bring to medium heat. When you throw in a small piece of potato and it sizzles right away, it’s ready.
Working in batches, gather a golf ball-sized dollop of the mixture and drop it into the pan. With a spatula, gently flatten the ball. Fry for 3 to 5 minutes on each side, until golden brown, then set on a paper towel (you can turn the oven on real low and pop them in to keep warm).