hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: The Gourmet Garden

28May 12

Potato and Gruyère Cakes

by Serena Langley Share 3 comments

Potato and Gruyère Cakes

These potato and Gruyère cakes are a satisfyingly filling starter that are sure to delight the whole family, young and old alike.  The tangy crème fraîche offsets the earthy flavour of the potatoes in just the right way, making for a true taste sensation.  For a sweeter presentation, try serving them with an added dollop of raspberry jam, or any other jam you like.  These were initially intended as an appetiser, but I have found they make for a great breakfast too.

If you are a fan of Indian food, you might want to try out this Malai Kofta recipe as well. They are special potato dumplings with cheese in a special gravy. The texture isn’t as delightfully crunchy as with my cakes, but the flavour of the gravy is amazing!

Print
Potato and Gruyère Cakes
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 900g potatoes
  • 1tbsp olive oil
  • 2 medium leeks, white part only, cut in half lengthwise, washed and sliced
  • Salt and pepper
  • 2tsp minced garlic
  • 2 large eggs
  • 2tbsp Crème Fraîche plus extra to garnish
  • 100g Gruyère cheese, grated
  • 1.5tbsp flour
  • Oil for the frying pan
Instructions
  1. Place the potatoes in a pot of cold water and bring to the boil.
  2. Lower the heat and simmer, uncovered, until they are tender but not quite completely cooked, about 25 minutes.
  3. Drain and set aside to cool.
  4. When cool, peel and grate using a coarse hand grater, or a food processor.
  5. Heat the olive oil in a medium frying pan and add the leeks and a few pinches of both salt and pepper.
  6. Cook over medium heat until the leeks start to get soft, about 3 minutes.
  7. Add the garlic and cook for another minute. Add a little water if necessary to avoid having the leeks stick to the pan.
  8. In a mixing bowl, combine the leeks, potatoes, ½ teaspoon of salt and a pinch of pepper.
  9. Beat the eggs and crème fraîche together in a separate bowl and then mix into the potato mixture.
  10. Mix in the cheese and flour and stir well.
  11. Form the mixture into little cakes about 7 to 10 cm in diamater and about 1 cm thick.
  12. Cook in a well-oiled frying pan over medium heat until crisp and golden, about 5 minutes per side.
  13. Serve immediately with a dollop of crème fraîche.

 

Tags: , , , , , , , , ,

This entry was posted on Monday, 28 May, 2012 at 12:35 pm by Serena Langley and is filed under Less than 90 mins, Side dishes, Starters. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.

3 comments

  1. Yum yum yummy! I would love to have this when I get home after work!I´M SO HUNGRY!!!!

    Reply
    Yarelín
    May 28, 2012 at 12:43 pm

  2. […] out of it by serving them alongside some salad and (gluten-free) bread. (I also recommend these potato and Gruyére cakes. Absolutely […]

    Reply
    Courgette and Leek Fritters | Gluten free cooking
    June 7, 2012 at 9:37 am

  3. That really looks delicious!

    Reply
    Ashish Negi
    June 15, 2012 at 3:59 pm

Write your comment

Rate this recipe:  
CAPTCHA Image
*

About Serena Langley

My Badge: Boy

About