Leek Potato Cakes

Leek potato cakes are a comforting and texturally pleasing addition to any meal. These crisp disks, with their blend of finely chopped leeks and grated potatoes, offer a delightful contrast of flavors and textures. Whether enjoyed with a dollop of crème fraîche, sour cream, or applesauce, these cakes elevate your dining experience. They pair beautifully with a small salad and a wedge of soft, ripened cheese like Camembert. In this recipe, we’ll guide you through creating these savory delights.

Leek potato cakes are a versatile dish that combines the earthiness of leeks with the comforting appeal of potatoes. These cakes offer a pleasing crunch on the outside and a tender interior. Whether you choose to serve them with a creamy topping or alongside a fresh salad and soft cheese, they make for a satisfying and delicious addition to any meal.

SERVES 4

INGREDIENTS:

• 2 cups finely chopped leeks, white part only
• 2 cups finely grated peeled potatoes
• 1/2 teaspoon dried sage
• 2 large eggs, beaten
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Olive oil for frying

INSTRUCTIONS:

1. Prepare the Leeks: Start by washing the leeks very thoroughly to remove any grit. Once cleaned, finely chop the white part of the leeks, setting them aside for the recipe.
2. Combine Ingredients: In a mixing bowl, combine the finely grated peeled potatoes, chopped leeks, dried sage, beaten eggs, flour, salt, and freshly ground black pepper. Mix the ingredients together thoroughly to ensure even distribution.
3. Form Pancakes: Divide the mixture into 8 equal portions and shape them into 3-inch-wide pancakes. These pancakes should be thick enough to create a satisfying crunch when fried.
4. Heat Olive Oil: In a heavy skillet, heat about half an inch of olive oil over medium heat. You’ll know the oil is ready when a small piece of leek sizzles upon contact.
5. Fry the Pancakes: Gently transfer 4 of the prepared potato leek cakes into the hot skillet. Allow them to cook without moving them until a crisp, golden-brown crust forms, approximately 5 minutes. This initial crust is essential for achieving the desired texture. Once the first side is browned, carefully flip the pancakes to cook the other side until it’s equally crisp and browned.
6. Drain and Repeat: After frying, transfer the cooked cakes to paper towels to drain any excess oil. Repeat the cooking process with the remaining 4 cakes until all are beautifully golden and crisp.

Leek potato cakes are a delicious and comforting dish that combines the flavors of leeks and potatoes with a satisfying crunch. These versatile cakes can be enjoyed on their own or with a dollop of crème fraîche, sour cream, or applesauce. They also make an excellent accompaniment to a fresh salad and a wedge of soft, ripened cheese like Camembert. Whether served as an appetizer or side dish, these cakes will add a textural delight to your meals, making every bite a memorable experience.