If there is one heaven sent food combination its, leeks and potatoes. This recipe is actually an updated version of a recipe I posted a while back and everyone that tries them cannot get enough of them. These mini leek and potato cakes are the perfect dish to bring to a party or event. They are great as appetizers or even as a side dish or snack.
Cook Time: 45 Minutes
Makes about 6 servings
All you need is:
1 pound of baby red potatoes cooked
1 leek cleaned and chopped
2 garlic cloves minced
1 handful of fresh chives chopped
1 handful of fresh parsley chopped
1-1/2 cups of panko bread crumbs *Read the labels, some brands contain dairy
2 tbs extra virgin olive oil plus more for cooking
1/3 a cup of sifted flour for binding - I have tried this recipe with virtually every flour known to man and I have gotten the best results with regular all purpose flour
salt and pepper to taste
First cook your potatoes by adding them to a large bowl of boiling water for 10-15 minutes or until fork tender. Drain and set them aside.
Next place a large skillet over medium heat and add in the 2 tbs of extra virgin olive oil, leeks and garlic and cook for about 8 minutes or until the leeks are tender.
Now just add the drained pototoes to a bowl or the pan that you are using and use a potato masher
to mash the potatoes and leeks together. Add in the chives, dill and salt & pepper to taste and mix again.
Add in the flour and mix well. You want the mixture to be kind of thick. If the mixture doesnt feel sturdy just add a little more flour until the consistency feels slightly stiff. This will ensure that they stay together during the cooking process.
Next pour the panko bread crumbs on to a large plate.
Once the potato mixture is cool enough to handle use a tablespoon to scoop out a small amount of the mixture and form a small ball.
Roll the balls into the pank bread crumbs and set aside.*Keep a kitchen towel handy because your hands will definitely get sticky.
Once you have finished rolling the balls place a large skillet over medium heat and add in just enough oil to coat the bottom of the pan *Too much oil will cause them to fall apart.
Gently place each potato ball into the pan and gently flatten with a spatula.
Cook for about 3-4 minutes or until golden brown on each side.
Allowing the cakes to cool before serving will prevent them from falling apart.
Leeks are one of my favorite vegetable to cook with. They add amazing flavor to everything.
The mixture tastes delicious.
Make sure you read the labels of panko breadcrumbs very carefully. Some brands contain dairy.
I usually eat most of them before they cool down. Lol