Recipes
Leek and Parmesan mash potato cakes
Buttery yet sharp, crisp but soft, these moreish, pretty potato cakes will please the mash and roasties crowd.
Buttery yet sharp, crisp but soft, these moreish, pretty potato cakes will please the mash and roasties crowd.
Cook: 1 Hour 10 Mins
Serves: 4
Price: £0.44 per serving
Nutritional Information
Each 213g serving contains
Energy
2087kj
234kcal
2087kj
234kcal
12%
Fat
8.9g
8.9g
Med
13%
13%
Saturates
5.1g
5.1g
Med
26%
26%
Sugars
2.1g
2.1g
Low
2%
2%
Salt
0.13g
0.13g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
980kj/234kcal
Typical energy values per 100g:
980kj/234kcal
Ingredients
700g King Edwards or other floury potatoes (about 3 medium)
30g Unsalted Butter, plus extra for greasing if needed
1 small Leek (150g), trimmed, washed and cut into 1cm dice
1 large Egg, beaten
15g Parmesan, grated
Method
1
Preheat the oven to 200?C/180?C fan/gas 6. Peel the potatoes and cut into 2cm chunks. Add to a medium saucepan and cover with cold salted water. Bring to the boil and bubble briskly for 10–15 mins, until very tender. Drain well and then steam dry for 5 mins. Season and mash until smooth and set aside (or cover and chill overnight; it’ll keep in the fridge for up to 3 days).
2
Meanwhile, heat a small frying pan over medium-high heat and add 10g butter. Once melted, add the diced leek and cook for a few mins, until softened. Set aside to cool.
3
Mix the cooled mashed potato with the beaten egg, cooled leeks, Parmesan and season. Line a flat baking tray with baking paper. Divide the mixture into 4 and shape into 8cm wide cakes, about 3cm high (use non-stick cooking rings or a lightly greased cookie cutter to help, if you have them). Place in the fridge to firm up for 30 mins.
4
Place a knob of butter on each potato cake and bake for 20–25 mins, until golden brown and piping hot in the centre. Serve immediately alongside your Easter roast.