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Ingredientes
- 250 gm leeks
- 550 gm potatoes
- 1 x salt and freshly grnd black pepper
- 150 gm soft goats cheese
- 25 gm butter
- 125 gm feta cheese
- 50 gm fresh breadcrumbs flour for dusting oil for brushing fresh herbs to garnish
Direcciones
- Rinse and finely chop the leeks.
- Peel the potatoes and bring to the boil in salted water in an ovenproof pan.
- When boiling transfer the pan to the simmering ovenand cook till tender. Drain and dry well.
- Mash the potato with the soft goats cheese.
- Heat butter in a saucepan add in the leeks and cook first on the simmering plate for 2 min then transfer to the simmering ovenfor 10 min or possibly till very soft. Transfer the pan to the boiling plateand cook stirring till all the liquid has evaporated.
- Cold then mix with potatoes crumbled fetes cheese and breadcrumbs.
- Season well.
- Cover and chill for 3 to 4 hrs.
- Shape the chilled cheese and potato mix into 16 cakes each 66mm across and 10mm deep.
- Dust the cakes with flour and brush with oil. Cook for 1 to 2 min each side directly on the simmering plate till golden brown and crisp then place on a baking tray in the roasting ovenon the fourth runners for 10 min till piping warm right through.
- Garnish with fresh herbs to serve.
- When buying leeks choose those which are slim rather than the thinker ones. These will be melting in texture when cooked with a subtle flavour.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 162 | |
| Calories from Fat 87 | 54% |
| Total Fat 9.9g | 12% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 267mg | 11% |
| Potassium 257mg | 7% |
| Total Carbs 11.76g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.75g | 1% |
| Protein 6.97g | 11% |
