Ingredients:
2 pounds plus 4 ounces potatoes
4 tablespoons milk or alternative
¼ cup unsalted butter
1 tablespoon olive oil
2 leeks, cleaned and chopped finely
1 onion, chopped finely
1½ cups grated sharp cheddar or cheese of your choice
1 tablespoon chopped parsley
1 egg, beaten
2 tablespoons water
1½ cups breadcrumbs of choice
Safflower oil for frying
Sea salt and freshly ground pepper
Fresh parsley sprigs to garnish
Tomato, cucumber and lettuce salad
Directions:
1. Cook the potatoes in a saucepan of lightly salted water until tender. Drain thoroughly then mash with the milk and butter.
2. In a medium skillet over medium-high heat, add 1 tablespoon olive oil and cook the leeks and onion, stirring occasionally, until tender, about 7-9 minutes. In a large mixing bowl, combine the leeks, and onion with the mashed potatoes, cheese, and parsley. Season to taste.
3. Beat the eggs and water together in a bowl. Sprinkle the breadcrumbs into a separate bowl.
4. Shape the potato mixture into 12 cakes. Brush each cake with the egg mixture then coat in the breadcrumbs.
5. Heat the oil in a large skillet over medium heat and fry the potato cakes gently for 2-3 minutes on each side, or until light golden brown.
6. Garnish with parsley and serve with a tomato, cucumber, lettuce salad and relish of your choice.
Serves 4