Recipe

Leek and potato cakes

Serve warm with tomato chutney and enjoy these delicious leek and potato cakes for the perfect lunch or light weeknight meal

By Sophie Gray
  • 25 mins cooking
  • Serves 4
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Ingredients

  • 600 gram floury potatoes, unpeeled, scrubbed
  • 3-4 tablespoons olive oil
  • 1 large leek, white part only, finely sliced
  • 2 clove garlic, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 egg, lightly beaten
  • 25 gram parmesan cheese, grated
  • salt and pepper
  • 1/4 cup cornflour
  • 3/4 cup store-bought tomato chutney or relish, to serve

Method

  • 1
    Cut potatoes into chunks, cover with cold salted water and bring to the boil. Cook until tender, drain and dry in the pan over the element to evaporate remaining moisture. Leave to cool.
  • 2
    Heat 1 tablespoon of the oil in a frying pan and gently cook leek until soft. Add garlic and cook for 4-5 minutes.
  • 3
    Use a masher or fork to mash potatoes with skin on. Stir in leek mixture, chives, egg and parmesan. Season and mix well. Divide mixture into 8 pieces, then shape into patties. Dust lightly all over with cornflour.
  • 4
    Heat half remaining oil in the frying pan. Gently fry potato cakes until golden on the bottom. Flip, add more oil if needed, and cook on the other side. Serve warm with tomato chutney.

Notes

PER SERVE Energy 391kcal, 1638kj • Protein 8g • Total Fat 16.7g • Saturated Fat 3.4g • Carbohydrate 50g • Fibre 4.7g • Sodium 701mg • Sugar 27g - These can be made ahead of time and frozen or chilled in the fridge overnight. - Agria potatoes work well in this dish. Topped with bacon or poached eggs, these potato cakes make a good gluten-free alternative to toast.