- Leek Potato Pancakes.jpg (34.69 KiB) Viewed 568 times
Preparation Time: 30 minutes plus chilling time
Cooking time: 5 minutes (per batch)
Serves: 6 (makes 12)
If served as six portions, provides 340 cals, 22g fat (of which 4g saturates), 7g sugar and 0.6g salt per portion.
Ingredients
- ½lb russet potatoes, peeled and quartered (about 1 large)
- 2lb medium leeks (white portion only), thinly sliced
- 4 large eggs, lightly beaten
- ½ cup dry bread crumbs
- ⅓ cup grated Parmesan cheese
- 1 tsp salt
- ¼ tsp pepper
- ¼ cup canola oil, divided
- 6 tbsp sour cream
Method
1. Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 - 20 minutes or tender, adding leeks during the last 3 minutes. Drain.
2. Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
3. Heat 1 tbsp oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by ¼ cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.
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