Fried leek and potato cakes recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 358 calories / serving
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Cook the potato in a large saucepan of salted water for 15-20 minutes until tender.

Meanwhile, melt butter in a saucepan set over a medium heat and sweat the leek with a little seasoning until soft. Remove from the heat once softened. Drain the potatoes when they are tender and leave to steam for a minute before mashing with the cornflour and seasoning until smooth.

Add the sweated leek and chopped tarragon and mix until smooth. Take generous tablespoons of the mixture and shape into 5cm pucks. Heat the sunflower oil in large frying pan over a medium heat until hot.

Fry the potato cakes for 2-3 minutes on both sides until crisp and lightly browned. Drain on kitchen paper before serving.

*costings based on using leftovers.

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  • Ingredients

  • 100ml sunflower oil, for shallow frying
  • 25g butter
  • 1tbsp cornflour
  • 1kg white potatoes, peeled and diced evenly
  • 1 leek, finely sliced
  • small handful of tarragon leaves, finely chopped
  • salt
  • pepper
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  • Energy 1498kj 358kcal 18%
  • Fat 17g 24%
  • Saturates 4.5g 23%
  • Sugars 2.6g 3%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 48.1g Protein 5.9g Fibre 5.5g

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