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.
Recipe by The Gourmet Garden at http://recipes.hellomagazine.com/vegetarian/2012/05/28/potato-and-gruyere-cakes/