Seasonal recipe of the week

Leek and Tarragon Potato Cakes


Leeks are in season and they go so well with Tarragon and potatoes.  Serve these tasty potato cakes with fish, chicken, bacon or just on their own with a creamy cheese sauce.

Ingredients

400g potatoes, peeled and cut to even sized pieces
2 medium sized leeks, white only, washed and sliced
2 tbsp olive oil
1 tbsp crème fraiche
4 spring onions, finely chopped
2 cloves garlic, crushed and chopped
Small handful fresh Tarragon, chopped
Salt and freshly ground pepper
Sunflower oil for frying
2 tbsp plain flour

Boil the potato pieces in salted water for 20-25 minutes until tender, drain and keep warm.

Place the oil in a frying pan over a medium heat and add the leeks, cook, stirring continually for 5 minutes until softened, add the spring onions and garlic and cook for a further 3 minutes.

Add the Tarragon and season with salt and pepper.  Cook for 1 more minute.

Add the crème fraiche to the potatoes and mash them by hand or use a hand-held electric mixer.  When they are smooth taste and adjust the seasoning if necessary,  stir in the leek mixture and mix well.

Form into patties using a heaped tbsp of the mixture, coat each one with flour and shake off the excess.

Heat the sunflower oil in a frying pan and cook the potato cakes for 4 minutes each side until golden brown.  Drain on kitchen paper.