Leek and Potato Cakes with Chilli, Lemongrass and Coriander

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Original recipe from The Guardian

Now for another recipe using leftover potatoes – and leeks..that isn’t soup!

This recipe is a breath of fresh air to us and we actually have potatoes baking as I write…too mouthwatering to wait til we have some leftover.

We are eating ours with steamed trout rather than bacon and our veggie daughter is having poached egg – but as a midweek supper, this is a quick and absolutely genius way to serve potato.

The original recipe calls for wild leeks, but we have the tender biodynamic leeks from Toos in Cuckfield so these are the leeks of choice.  Likewise, we have very sweet organic onions so have opted to use these and just add a little more roasted garlic (can’t ever have enough garlic).

Ingredients:

100g freshly picked leeks, blanched
1 small sweet onion
2 roasted garlic cloves (we use 3)
1 tsp fresh ginger
1 red chilli
1 lemongrass stalk, white part only, roughly chopped
a small handful of fresh coriander
½ tsp shrimp paste (we used dark miso to make this properly veggie)
juice of ½ a lime
a pinch of palm sugar (a dash of maple syrup will work as well)
1 tbsp vegetable oil (we use olive oil)

Whizz all ingredients together in a blender. You may need to add a splash or two of water and a little more oil, depending on the consistency you prefer.

Potato Cakes: make sure that your mashed potato is quite dry before stirring through as much paste as you like, but the mixture should be quite stiff. Mould into cakes and chill for 20 minutes.

For an extra crunchy coating, then dip in beaten egg and sprinkle over dried bread crumbs.

Either quickly fry on each side for a few minutes until lightly browned, or bake in the oven until golden brown.

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Leek and Potato Cakes with Chilli, Lemongrass and Coriander

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