This recipe is so good that you won’t want to wait until you have some leftovers to make them.
I love these little potato cakes served with a nice Gammon steak and a fried egg.
Add the potatoes to a large sauce pan of salted boiling water and cook until tender
In a large frying pan, melt the butter and add the sliced leeks. Cook for a few minutes to break up before adding in the thyme sprigs. Cook the leeks for about 10 minutes
Drain the potatoes in a colander and leave to steam for a few minutes under a tea towel
Mash the potatoes with a potato masher or ricer and then add in the softened leeks (remove the thyme sprigs). Add the grated parmesan cheese and mix well until all incorporated
Leave the mix to cool for a few minutes
Make small balls from the potato mixture and flatten out into thick disks
In a shallow bowl, add some plain flour and lightly coat the potato. Pop onto a tray, cover and keep in the fridge until needed
In a frying pan, add enough oil to shallow fry and fry the bubble and leek cakes for 4 minutes either side or until golden