Leek, potato and stil­ton cakes

The Guardian - Feast - - News -

Serve the cakes as they are, driz­zled with lemon juice, or with fried eggs, smoked salmon or grilled ba­con. If you can’t get hold of dried Ira­nian lime, use a tea­spoon of lime zest, or just leave it out al­to­gether.

Heat the oven to 220C/425F/gas 7. 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. Dis­card the skins (or 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 Ira­nian lime, cumin, herbs, pre­served lemon, lemon zest, three-quar­ters of a tea­spoon of salt and a gen­er­ous grind of pep­per. Mix to­gether, then form into 12 6cm­di­am­e­ter 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 stil­ton on top of the cakes and put un­der the grill for two to three min­utes, un­til melted and browned on top.

Serve hot with a crisp fried egg along­side, if you like.

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