These Potato and Leek Cakes are crispy on the outside and creamy on the inside. Using mashed potatoes, sauteed leeks and just a few herbs, they are an absolute hit. I think they would make a wonderful side dish to just about anything and especially a Sunday roast or Slow Cooker Lemon Rosemary Chicken.
Originally posted November 2015
Yes, another recipe being brought back to life from the dark ages. Mind you, I was fighting day light when finishing this off recently. I was cutting it close!
In any case, these Potato and Leek Cakes first appeared on the blog back in November 2015. That seems ages ago. Another dish from way back when I love is my Parmesan Topped Mushroom & Leek Stir Fry. I’ve noticed recently they are getting a lot of views from readers. So, some new photos and better instructions were in order.
Same recipe, just with step-by-step photos and some useful tips along the way. So follow along and see how to make them!
Ingredients to Make The Potato and Leek Cakes
These are basic but great ingredients. Here you see potatoes, a leek, parsley, garlic, butter, mustard, mayonnaise, milk and some fine bread crumbs.
REMEMBER, the FULL RECIPE will always be found at the end of the post in the recipe card.
Let’s Get Cooking
- Peel and chop potatoes into small cubes
- Roughly chop up the leek and mince the garlic
- Boil the potatoes for about 15 minutes until soft.
- Sautee the leeks with the garlic in 1 teaspoon of butter until soft, about 5 – 8 minutes
- Mash the potatoes with the remaining butter and milk
- Set aside the sauteed leeks
- Add everything together in a bowl and stir well to combine all the ingredients.
- Handy tip, this can easily be done before hand. You can even do this step up to the day before!
Form into Patties
- The size you make them is up to you. For this recipe, I usually get about eight and they are quite big. You can easily make them smaller if you like.
- For easy clean up, set out a large sheet of parchment paper and add a small pile of flour on the paper for dredging the potato cakes.
- Scoop out enough to form one patty and form like you see below. Dredge in flour and repeat for all patties.
- Cover and refrigerate for 30 minutes to allow them to set before frying.
Cook The Potato Cakes
- I use enough vegetable oil to cover the bottom of the pan and I set it over medium to high heat.
- When the pan it hot enough, I add the potato cakes. To know if the oil is hot enough, drop a tiny drop of water in the pan and it should sizzle.
- I usually add four at a time to ensure I can flip them properly. Cook each side until browned, about 3 – 5 minutes per side.
- Remove from heat and place on a plate lined with paper towels.
- These potato cakes are best served fresh
These little potato cakes are a wonderful side dish to almost anything. They are crispy on the outside and so creamy on the inside. Delicious!
I recently served them with a Simmered Pork Sirloin Pot Roast and Mushroom Sauce. A great dinner for a November evening.
Well friends, that just about sums up the makeover for the Potato and Leek Cakes. I recently served them with the Turkey and Mushrooms in a Creamy White Wine Sauce, so good. Let me know if you get a chance to make them. They are honest to goodness fantastic! And great side dish for fall and for Thanksgiving for my American friends!
Happy Cooking friends and enjoy your Monday!
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Get the recipe!
Potato and Leek Cakes
Ingredients
- 4 medium sized potatoes peeled and cut into small pieces
- 3 tbsp butter divided
- 3 tbsp milk
- 1/2 Leek cut length ways and then chopped
- 2 Tablespoons mayonnaise
- 1 Teaspoon Dijon mustard
- 2 Tablespoons finely chopped parsley
- 1 clove garlic crushed
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tablespoons bread crumbs very fine
- Small amount of flour for dredging the potato cakes
- Vegetable oil for frying
Instructions
- Add the potatoes to a boiling pot of water and cook until soft, about 15 minutes. Remove from heat, drain and mash with the butter and milk. Set aside.
- In a medium skillet set over high heat add one teaspoon of the butter, the leeks and garlic. Cook for 5 – 8 minutes. The leeks should be soft and slightly golden in colour. Set aside.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, parsley, salt and pepper. Transfer the mashed potatoes to a large bowl and stir in the mayonnaise mixture, the leeks and the bread crumbs. Stir well.
- On a clean flat surface, start making your little potato cakes. I usually take a small handful and start forming a little patty by using two hands and going around the sides until I get the desired shape. Repeat for the following potato cakes. For this recipe you should get 6 – 8, depending on how big you make them. Once you have done this, gently roll them all in flour.
- Cover and refrdgerate for 30 minutes to allow them to set. This will make them easier to cook.
- In a large non stick skillet, heat enough vegetable just to cover the bottom. Once it is hot, add as many potato cakes to the pan as you can. Don't over crowd the pan or it will be difficult to flip them. I do mine 4 at a time. Cook each side for about 5 minutes or until golden brown and crispy. Remove from pan and drain on paper towels, Repeat for all potato cakes.
- These potato cakes are best served fresh. If you choose to make them in advance and serve them later they will not be crisp and may lose their shape.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Thanks For Stopping By & Hope To See You Soon!
