My Savoury Leek and Potato Cakes

• 600 g potatoes, floury, such as Maris Piper or Russet
• 250 g leeks, white and pale green parts only, finely sliced
• 30 g unsalted butter
• 75 g mature Cheddar cheese, grated
• 2 tbsp fresh parsley, finely chopped
• sea salt
• black pepper, freshly ground
• vegetable oil, for frying

1. 1

   Begin by peeling the potatoes and cutting them into even chunks. Boil them in salted water until they are tender enough to mash easily. Drain thoroughly and return to the pan over low heat for a minute or two to evaporate any excess moisture. This is critical for a firm cake.

2. 2

   While the potatoes are boiling, melt the butter in a separate frying pan over medium heat. Add the finely sliced leeks and cook gently for 8-10 minutes, until they are very soft and translucent, but not browned.

3. 3

   Mash the drained potatoes until smooth. You want no lumps here. Fold in the cooked leeks, grated Cheddar cheese, and chopped fresh parsley. Season generously with sea salt and freshly ground black pepper.

4. 4

   Divide the mixture into eight equal portions. Using your hands, gently form each portion into a round, flat cake, about 2 cm thick. If the mixture feels too wet, don't worry, a little flour on your hands can help, but do ensure you've properly dried the potatoes earlier.

5. 5

   Heat a generous amount of vegetable oil in a large frying pan over medium heat. Fry the potato cakes for 4-5 minutes on each side, until they are beautifully golden brown and crisp. Do not overcrowd the pan, as this lowers the oil temperature and can lead to soggy cakes.

6. 6

   Carefully remove the cooked cakes from the pan and place them on a wire rack lined with kitchen paper to drain any excess oil. Serve immediately. These are best fresh, with a fried egg or alongside a full English breakfast.

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