Leek, Potato and Zucchini Cakes
Hello dear readers! I hope everyone is having a good week so far. Every once in a while, I get the urge to make something crafty in the kitchen. In this case, it was also my first experience cooking with leeks. Do you know that they are just like big scallions? It was a revelation to me!
After all the cleaning, trimming, blanching, grating and cooking, I was glad that these cakes turned out well. We served them over some dressed greens with a big dollop of low-fat sour cream and some dots of Sriracha on the plate. It makes a good vegetarian dish, though I think it’s a bit labor-intensive for a weeknight meal. Save it for a Sunday night, and have a nice glass of white wine alongside!
Leek, Potato and Zucchini Cakes (Serves 2)
Adapted from All Things Simple
- 1 medium russet potato, about 8 ounces
- 3 whole leeks, white and light green parts, sliced crosswise, rinsed well
- 1 cup grated zucchini
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1/3 cup grated Parmesan cheese
- 2 tbsp. chopped fresh parsley
- 2 tbsp. vegetable oil
- pinch cayenne pepper
- kosher salt
- freshly ground black pepper
- Clean and pierce potato with a fork a few times, and cook in the microwave for 4-5 minutes or until tender. Set aside to cool.
- Blanch leeks in a large pot of boiling salty water for 4-5 minutes then drain in colander and immediately rinse in cold water. Add zucchini and add salt to extract moisture for 10-15 minutes.
- While greens are draining, peel potato and grate on a box grater. Combine with egg, flour, cayenne, cheese, parsley, salt and pepper in a large bowl.
- Put greens in a dish towel and squeeze tightly, twisting towel, to drain remaining moisture. Add greens to large bowl and mix with remaining ingredients.
- Heat oil in a large pan over medium-high heat until almost shimmering. Fry cakes, 4-5 minutes a side, until golden brown. Serve over lightly dressed greens with a dollop of sour cream, and hot sauce as desired.