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Leek & Potato Fritters
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Ingredients:
1 large potato, peeled & cut into quarters 1 clove garlic, peeled & cut into quarters salt to taste 1 kg leeks, thinly sliced white part up to the dark leaves, washed & drained 4 large eggs, lightly beaten 1/2 cup unseasoned breadcrumbs 1/3 cup grated parmesan cheese 3/4 tsp ground pepper 1/4 cup oil
Method:
Place potato chunks & garlic in a pan of water. Salt to taste. Bring to the boil, then cover and simmer for 15 minutes or until tender. Add leeks, return to the boil & cook for another 3 minutes. Remove vegetables from heat, drain & coarsely mash. Leave to cool slightly for 5 minutes. Stir in eggs, breadcrumbs, parmesan cheese, salt & pepper. Cool to room temperatue and the chill for 1 hour. Shape chilled mixture into 18 patties. Heat oil in a large frying pan or skillet. Cook fritters in batches for 2 - 3 minutes on each side until golden brown.
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