Potato, Artichoke and Feta Cheese Latkes
| Yield: | 12 Servings |
| Categories: |
| 1 1/2 | lb | Red-skinned potatoes |
| 1 | pk | (9-ounce) frozen artichoke hearts, thawed, diced, patted dry |
| 2/3 | c | Chopped leek (white and pale green parts only) |
| 1/2 | c | Freshly grated Parmesan cheese |
| 1 | lg | Egg, beaten to blend |
| 2 | tb | Chopped fresh mint |
| 2 | ts | Dried oregano |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 6 | oz | Feta cheese, diced |
| 1 1/2 | c | (about) fresh French breadcrumbs |
| 8 | tb | (about) olive oil |
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