Leek and Potato Cakes

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READY IN: 30mins
YIELD: 12 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potatoes.
  • Meanwhile, slice the leeks thinly and make sure you wash off any dirt from in between the layers.
  • Melt the butter in a shallow pan and cook the leeks over a low heat, stirring occasionally, until they are very soft, about 20 minutes.
  • Bring the milk to a boil in a small saucepan and then take off the heat.
  • When the potatoes are tender, drain and mash, pouring in the warm milk as you go.
  • Stop adding milk when the consistency is thick enough to make into patties. You don't want a sloppy mash.
  • Stir in the leeks, season with salt and pepper and set aside to cool.
  • Shape into rough patties.
  • Warm oil in a shallow pan and slide in the patties.
  • Let them take on a golden colour, about 3-4 minutes per side.
  • Like out and drain on kitchen paper.
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