Leek Patties Recipes

Steps:

• Halve leek lengthwise and rinse under running water. Separate the layers to remove any sand. Cut each half down the centre and thinly slice.
• Place leeks in a pot and add enough water so that leeks float but are not covered. Cover and bring to a boil. Reduce heat to a simmer and cook until tender, 25 to 30 minutes. Drain off excess water and return leeks to the pot.
• Return the pot to the stove and simmer until all excess liquid has evaporated, stirring occasionally, 4 to 5 minutes. Transfer leeks to a bowl and add egg, bread crumbs, salt, and pepper. Divide into 4 equal portions.
• Heat enough oil in a nonstick skillet to just cover the bottom. Heat on medium-high heat until oil shimmers. Use wet hands to form each portion into a 3-inch patty.
• Place the patties into the hot skillet and cook for 2 to 3 minutes per side. Remove and place on a paper towel-lined plate. Serve warm.

Steps:

• Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
• Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

Steps:

• Boil the potatoes.
• Meanwhile, slice the leeks thinly and make sure you wash off any dirt from in between the layers.
• Melt the butter in a shallow pan and cook the leeks over a low heat, stirring occasionally, until they are very soft, about 20 minutes.
• Bring the milk to a boil in a small saucepan and then take off the heat.
• When the potatoes are tender, drain and mash, pouring in the warm milk as you go.
• Stop adding milk when the consistency is thick enough to make into patties. You don't want a sloppy mash.
• Stir in the leeks, season with salt and pepper and set aside to cool.
• Shape into rough patties.
• Warm oil in a shallow pan and slide in the patties.
• Let them take on a golden colour, about 3-4 minutes per side.
• Like out and drain on kitchen paper.

Steps:

• Peel and boil potatoes.
• Wash the leeks carefully.
• Dice the white base and part of green base. Parboil in salted water for 5 minutes; drain.
• Mash the potatoes.
• Add the leeks; blend in well.
• Add eggs, salt and pepper.
• Add cheese.
• Heat oil. When sizzling, drop leeks by tablespoonful.
• Fry till golden on each side; drain.

Steps:

• Stir fry the leek in the 1 tablespoon of oil until a little softened.
• Cool.
• Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil.
• Add the cornstarch mix to this, and stir until it thickens.
• Set aside.
• Place the leeks, eggs and pinch of salt in a bowl and mix.
• Heat half the sesame oil in a large frypan over medium high heat.
• Using half the mix, form 4 patties in the pan.
• Cook until golden, turn over cook until golden and cooked through.
• Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix.
• Divide between 4 plates, and serve with the sauce spooned over.