Potato and Gruyère Cakes
Author: Serena Langley
Recipe type: Appetiser
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Place the potatoes in a pot of cold water and bring to the boil.
- Lower the heat and simmer, uncovered, until they are tender but not quite completely cooked, about 25 minutes.
- Drain and set aside to cool.
- When cool, peel and grate using a coarse hand grater, or a food processor.
- Heat the olive oil in a medium frying pan and add the leeks and a few pinches of both salt and pepper.
- Cook over medium heat until the leeks start to get soft, about 3 minutes.
- Add the garlic and cook for another minute. Add a little water if necessary to avoid having the leeks stick to the pan.
- In a mixing bowl, combine the leeks, potatoes, ½ teaspoon of salt and a pinch of pepper.
- Beat the eggs and crème fraîche together in a separate bowl and then mix into the potato mixture.
- Mix in the cheese and flour and stir well.
- Form the mixture into little cakes about 7 to 10 cm in diamater and about 1 cm thick.
- Cook in a well-oiled frying pan over medium heat until crisp and golden, about 5 minutes per side.
- 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/
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