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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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