Ingredients:
1 pound potatoes, cut into crosswise slices
sea salt
3 tablespoons olive oil
½ cup finely chopped leeks
freshly ground black pepper
¼ cup chopped fresh basil
¼ cup chopped green parts of green onions
1 teaspoon lemon zest
1-2 tablespoons flour of choice

Directions:

  1. Put the potatoes in a large Dutch oven or large pan; cover with water and season with salt. Bring to a boil on high heat. Reduce the heat to medium and cook until the potatoes are tender, about 15 minutes. Drain well.
  2. Heat 1 tablespoon of the oil in a large, deep skillet on medium-high heat. Add the leeks; cook, stirring occasionally, until the leeks become a dark green and are wilted, about 3-5 minutes. Season with salt and pepper to taste.
  3. In a large bowl, coarsely mash the potatoes, leaving some small pieces intact. Add the leeks, basil, green onions, and zest. Stir in 1 tablespoon flour to make the mixture dry enough to form patties, adding more if needed.
  4. Divide the mixture into 6-8 ½-inch patties. Heat the remaining 2 tablespoons  oil in a large skillet over medium heat. Add the patties in batches, keeping them in a single layer, and cook until they are browned on one side, about 4 minutes. Carefully turn with a flexible spatula. Cook until they are browned and firm on the other side. Serve.

Makes 6-8 servings