Leek & Potato Fritters

Classic Welsh Leek and Potato Soup is always welcome in our house, particularly with my husband who really doesn't care for many soups. But, it being spring and as I was in a pancake mood at the time, I thought the main soup ingredients may work well in a fritter. And that dinner time my theory was realized. It's always nice when an experiment goes well and doesn't end up in the bin.

Half leeks lengthwise, rinse well, chop finely.

Grate potato directly into bowl for less clean up, add rest of ingredients.

I believe if I was a vegetarian, I would consume many savoury pancakes.  They quickly can come together  and easily be packed with all the protein and carbs you need.  Add in a green salad and you've got a perfect midweek dinner or Sunday brunch.  Of course, nearly any combination of vegetables, grains, and pulses can be used for pancakes and this one is worth a try. This recipe made about eight fritters.

Leek and Potato Fritters

Ingredients

• 1 teaspoon Extra virgin olive oil
• 1 leek, chopped (1 3/4 cups)
• 1 baking potato, boiled, chilled
• 50g (1/3 cup) bread crumbs
• 1/4 teaspoon chili powder or few drops of Tabasco (if you want some kick)
• 1 thyme sprig
• 1 egg
• 100ml milk (4 oz.)
• salt and pepper to taste

Method

1. Peel a medium baking potato, cover with water and bring to a boil for 10 minutes or until done.  Cool in the fridge or freezer, then grate.
2. Next fry the leeks 2 minutes in oil. Transfer to a large bowl and add grated potato and remaining ingredients. Mix everything well.
3. Heat another tablespoon of oil in a medium hot pan. Spoon mixture onto hot pan into 3-inch fritters. Fry 2-3 minutes on each side or until golden. Drain slightly on paper (kitchen) towels and serve immediately. Top with plain yogurt or sour cream if desired.