Trim the dried end off the leek, remove the tough outer layer, and slice thinly. The green part of the leek can be used as long as it not too tough and fibrous (usually the pale green leaves.)Wash the leeks, drain and set aside.
Wash and peel the potatoes, the beetroot and the swede. Use a grater or a mandoline to shred finely. Sprinkle with salt to prevent the potatoes from browning.
In a large mixing bowl, whisk the eggs, ground flax seeds and corn starch together: the mix should look like a thick pancake batter.
Stir all the vegetables into the batter, making sure to add any juices that may have rendered out.
Juice the lemon into the Greek yoghurt. Pick the parsley leave from the stalk, and chop. Stir into the yoghurt and set aside.
Heat a tablespoon of oil in a frying pan to medium-high. When the oil is shimmering, dollop the battered vegetables into the pan, and flatten the mounds.
Fry the galettes until they are golden, before flipping onto the other side.
Serve immediately along with the yoghurt.
«You can use any vegetables you like for this recipe, as long as they are not too watery. Although the galettes are best served piping hot, they are quite delightful cold as well, so hang on to any left-overs!»
It can be difficult to get your five a day sometimes. However, this is one recipe you will never want to be without: it is great as a side, a starter, and given enough of them, it can even pass as a main!