Leek and Potato Cakes I think the secret to making these is squeezing out as much 0/ the water as you can. Be sure to use llaklllg potatoes. Their high starch content holds the pancakes together. These are beautiful and addictive/y tasty. SERVES 6
Approximately 2 baking potatoes, scrubbed clean 1 leek, white and barely green part, only 2 eggs, beaten 2 tablespoons all-purpose flour 2 1/2 teaspoons salt Black and white pepper to taste 1/2 cup vegetable oil Coarsely grate the potatoes into a bowl, leaving the skin on. Cut the leek in half lengthwise and run both halves under the water, pulling back the layers to remove all the dirt. Shake dry, then cut in thin strips lengthwise. Gather together the potato and place in the center of a clean dish towel. Squeeze out as much moisture as possible. In a bowl mix the potatoes and leeks with the eggs, flour, salt, and pepper. Heat half of the oil to just under smoking. Drop the potato mixture into the oil by spoonfuls. Use the spoon to spread the cakes out a bit to about 1/4- to 1/2-inch thick. Cook about 3 to 5 minutes per side. Serve warm. The Southern Seasons Fall Harvest _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
