Leek, Potato And Chive Cakes With Shallot And Tomato Sauce

Leek, Potato And Chive Cakes With Shallot And Tomato Sauce

25 g vegetarian Parmesan, grated
2 cloves garlic, finely chopped
150 g leek, finely sliced
15 g fresh chives, finely chopped
600g potatoes, peeled

  • First step is Boil the potatoes until tender. Drain and leave them to cool for 10 minutes, then either mash or push through a potato ricer. Place the mashed potato in a large bowl.
  • And then, Pour one tablespoonful of the olive oil into a frying pan or skillet and place over a medium heat. When the oil is hot add the chopped leeks. Cook, stirring frequently, for 3 minutes, then add the chopped garlic. Cook for a further 3 minutes, or until the leek is soft. Remove from the heat and add to the mashed potatoes. Add the sea salt, chives, Parmesan and egg. Mix together then form into eight flat cakes, each weighing around 70 g. Dust generously on both sides with potato flour (this helps prevent the cakes sticking in the pan), place on a flat baking tray and refrigerate until you are ready to cook them. The cakes can be frozen at this stage if you prefer, for use on another occasion.
  • And then, visit for full instruction : https://circusgardener.com/2016/01/30/leek-potato-and-chive-cakes-with-shallot-and-tomato-sauce/

  • Rated 4/5 based on 22 Reviews

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