Leek, potato and blue cheese cakes
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings
A delicious mix of caramelised sleek, potato and blue cheese make this an indulgent, luxurious weekend brunch fix. Serve the cakes as they are, drizzled with lemon juice, or with fried eggs, smoked salmon or grilled bacon.
Ingredients
- 2 large potatoes (900g)
- 60ml olive oil
- 3-4 leeks (400g), trimmed and finely sliced
- ½ tsp ground dried Iranian lime
- 1 tsp cumin seeds, toasted and roughly crushed
- 10g tarragon, roughly chopped (or 1 1/2tsp dried)
- 15g mint leaves, roughly chopped (or 2 tsp dried)
- 1 tsp zest of 1 lemon
- Salt and black pepper
- 100g stilton, roughly crumbled
Method
Heat the oven to 220C/200C fan. Put the potatoes on a baking tray and bake for 45-60 minutes, until the flesh is soft. Remove from the oven and, once cool enough to handle, cut in half, scoop out the flesh – you should have about 600g – put in a large bowl and roughly mash. Don't throw the skins - drizzle with olive oil and grill, to serve as a snack.
Heat two tablespoons of oil in a large frying pan on a medium-high flame. Add the leeks and fry for seven to eight minutes, stirring frequently, until soft but still bright green. Add the leeks to the potato, along with the cumin, herbs, lemon zest, three-quarters of a teaspoon of salt and a generous grind of pepper. Mix together, then form into 12 6cm-diameter x 2cm-thick cakes.
Heat the grill to its highest setting. Put a large frying pan on a medium heat with a tablespoon of oil. Once hot, add six cakes and fry for about four minutes, turning once halfway, until golden brown on both sides, then transfer to a baking tray. Add another tablespoon of oil to the pan and repeat with the remaining cakes. Dot the blue cheese on top of the cakes and put under the grill for two to three minutes, until melted and browned on top.
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