Potato and Leek Cakes
Switch up regular potatoes for these creamy little potato cakes!
Servings: 8 cakes
Calories: 162kcal
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
You can prepare these in advance, cover and refrigerate until cooking time.
Nutrition Facts
Potato and Leek Cakes
Amount Per Serving (1 potato cake)
Calories 162
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 386mg17%
Potassium 471mg13%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 235IU5%
Vitamin C 22mg27%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.