Leek and Potato Cake
Leek and Potato Cake
Freshly picked leeks
Quick info
- Recipe difficulty - easy
- Preparation time - 15 mins
- Cooking time - 15 mins
- Serves - 4
- Dietary - Vegetarian Gluten free
- Allergens - Milk
Enjoy
This is a great lunch or supper dish, served with grilled tomatoes and a salad
Ingredients
- 1 large leek
- 650g red potatoes
- 1 1/2 tablespoons of rapeseed oil
- 4 plum tomatoes
- 30g butter
- 2 tablespoons of chopped fresh or 1 tablespoon of dried coriander (optional)
- pinch ground black pepper
Utensils
- Chopping board
- Grater
- Knife
- Non-stick frying pan
- Sieve
- Spatula
- Vegetable peeler
- Wooden spoon
Method
Step 1
Trim both ends of the leeks, then wash well between the layers and thinly slice.
Step 2
Peel the potatoes, then grate them into a bowl and mix with a little salt.
Step 3
Place the potatoes in a sieve or colander pressing down with the back of a wooden spoon to drain off some of the moisture.
Step 4
Heat a little of the oil and a knob of the butter in a roughly 25cm frying pan and fry the leeks on low for around 5 mins.
Step 5
Season with a little pepper and stir in the coriander if using.
Step 6
Using a piece of kitchen paper, wipe the frying pan and heat a little more of the olive oil and a knob of the butter. Add half the potatoes and spread over the bottom of the pan, pressing down with the back of a wooden spoon.
Step 7
Spread the leek mixture over the top, then cover with rest of the potatoes, pressing down well.
Step 8
Cook on a medium heat for 5 mins until starting to crisp and look golden brown. Loosen the cake with a spatula.
Step 9
Place a large plate face down over the frying pan and turn both over so the cake is now on the plate.
Step 10
Heat the grill to medium heat slice the tomatoes in half and grill both sides until lightly brown.
Step 11
While the tomatoes are grilling, add the rest of the oil and butter to the pan to heat, then carefully slide the cake back into the pan and cook for a further 5-10 mins until the potatoes are cooked through and the base is crisp and golden brown. Then slide back onto the plate and cut into 4 portions.
Step 12
Serve warm with the grilled tomatoes on the side.
Nutrition per serving portion (serves 4)
Each portion provides on average
Energy 1021kj 244kcal 12.2%
Fat 10.8g 15%
Saturates 4.32g 22%
Carbohydrates 33.6g 34%
Sugars 5.82g 6%
Salt 0.27g 5%
Protein 4.85g Low
Fibre 3.55g Med
Food Value
Calcium
Phosphorus
Potassium
Sodium
Chloride
Magnesium
Iron
Zinc
Copper
Manganese
Iodine
Selenium
Vitamin a
Vitamin c
Vitamin d
Vitamin e
Vitamin k
Thiamine
Riboflavin
Niacin
Pantothenic acid
Biotin
B6
B12
Folate
The humble potato
Potatoes are a good source of vitamin C which helps our bodies absorb iron from vegetable and other non-meat sources. They also a contain vitamin B6 which helps release energy from the protein foods we eat.
Versatile leeks
Leeks are a member of the same vegetable family as onions and garlic, so like them, they contain a powerful antioxident called allicin when crushed or chopped. Leeks are also a source of important vitamins A and K.
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