These little potato cakes are a wonderful side dish to almost anything. They are crispy on the outside and so creamy on the inside. Delicious! I haven't made them in quite a while, so thought it was finally time to write and share. This evening we served them with a Simmered Pork Sirloin Pot Roast and Mushroom Sauce. Those recipes will be written up shortly. A great dinner for a November evening.
Potato and Leek Cakes
4 Medium sized potatoes, peeled and cut into small pieces
2 Tablespoons of butter
2-3 Tablespoons of milk
1/2 Leek, cut lengthways and then chopped
1 Tablespoon of olive oil
2 Tablespoons of mayonnaise
1 Teaspoon of Dijon mustard
2 Tablespoons of finely chopped parsley
1 Garlic clove, crushed
Salt and pepper
2 Tablespoons of very fine bread crumbs
Small amount of flour, for dredging the potato cakes
Vegetable oil for frying
Add the potatoes to a boiling pot of water and cook until soft, about 15 minutes. Remove from heat, drain and mash with the butter and milk. Set aside.
In a medium skillet set over high heat add the olive oil and the leeks. Cook for about 8-10 minutes. The leeks should be soft and slightly golden in colour. Set aside.
In a small bowl, whisk together the mayonnaise, Dijon mustard, parsley, garlic, salt and pepper. Transfer the mashed potatoes to a large bowl and stir in the mayonnaise mixture and the bread crumbs. Stir well.
On a clean flat surface, start making your little potato cakes. I usually take a small handful and start forming a little patty by using two hands and going around the sides until I get the desired shape. Repeat for the following potato cakes. For this recipe you should get 6 - 8, depending on how big you make them. Once you have done this, gently roll them all in flour.
In a large non stick skillet, heat your vegetable oil. Once it is hot, add as many potato cakes to the pan as you can. Don't over crowd the pan or it will be difficult to flip them. I do mine 4 at a time. Cook each side for about 5 minutes or until golden brown and crispy. Remove from pan and drain on paper towels, Repeat for all potato cakes.
These potato cakes are best served fresh. If you choose to make them in advance and serve them later they will not be crisp and may lose their shape.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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