Leek and Cheddar Potato Cakes with Crispy Bacon


800g peeled chopped potatoes
75g mature cheddar
1tbsp Dijon mustard
2 thinly slices leeks
8 rashers
50g flour
2tbsp olive oil


Boil the potatoes for 10mins drain and mash. Mix in the mature cheese and Dijon mustard. Fry the leeks over a moderate heat for 8mins till soft, add it to mash, divide the mash into 8 round patties and sprinkle with flour. Preheat the grill and heat 2 tbsp olive oil in a frying pan, fry potato cakes for 5 mins on each side while grilling the 8 rashers until crispy, serve the potato caked topped with crispy rashers.

Contributed by viv

Post Author: mams.ie

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