Desserts
Crispy Potato and Leek Cakes Recipe
These potato and leek cakes are crisp and golden outside, soft inside, and full of gently sweet sautéed leeks. They make a satisfying side dish, light lunch, or brunch plate with simple ingredients.
Overview
These crispy potato and leek cakes combine fluffy mashed potato with buttery leeks, sharp cheddar, and a little flour to hold everything together. A short chill makes the mixture easier to shape and helps the cakes keep their form in the pan.
Cook them in a thin layer of oil over medium heat until both sides are deeply golden. The finished cakes should have a firm, crisp crust and a hot, tender center rather than a greasy or loose texture.
Ingredients
- 1 1/2 pounds (680 g) Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
- 1 medium leek, white and pale green parts only, about 8 ounces (225 g)
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil, plus more for frying
- 1 large egg
- 1/2 cup (50 g) finely shredded sharp cheddar cheese
- 1/4 cup (30 g) all-purpose flour, plus 2 tablespoons for coating
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 to 4 tablespoons neutral oil, such as canola or vegetable oil, for frying
How to make it
Cook the potatoes. Place the potato pieces in a saucepan and cover them with cold water by about 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until a fork slides into the centers without resistance.
Drain and dry the potatoes. Drain thoroughly, then return the potatoes to the warm saucepan. Set the pan over low heat for 1 to 2 minutes, shaking it occasionally, until visible steam has evaporated. Mash until mostly smooth. A few small pieces are fine, but avoid whipping the potatoes, which can make the cakes gummy. Let them cool for 10 minutes.
Prepare the leek. While the potatoes cook, rinse the sliced leek carefully under cool running water, separating the layers to remove any grit. Pat it dry. Melt the butter with 1 teaspoon of olive oil in a skillet over medium-low heat. Add the leek and the remaining 1/2 teaspoon salt. Cook for 8 to 10 minutes, stirring often, until soft, translucent, and lightly golden at the edges. If it starts to brown quickly, lower the heat.
Mix the cake mixture. Add the cooked leek, egg, cheddar, 1/4 cup flour, parsley, black pepper, and garlic powder to the warm mashed potatoes. Stir just until evenly combined. The mixture should be soft but firm enough to mound on a spoon. If it feels wet or sticky, mix in another 1 tablespoon of flour at a time, up to 2 additional tablespoons.
Chill and shape. Cover the bowl and refrigerate for at least 30 minutes. Divide the mixture into 8 portions. With lightly floured hands, shape each portion into a cake about 3 inches wide and 1/2 inch thick. Coat both sides lightly with the remaining 2 tablespoons of flour, shaking off the excess.
Heat the pan. Pour 2 tablespoons of neutral oil into a large nonstick or well-seasoned cast-iron skillet. Heat over medium heat for about 2 minutes. A small pinch of the potato mixture should sizzle as soon as it touches the oil, but the oil should not smoke.
Fry the cakes. Place 4 cakes in the skillet, leaving space between them. Cook for 3 to 4 minutes on the first side, without moving them, until the underside is a rich golden brown and the edges look set. Turn carefully with a thin spatula and cook for another 3 to 4 minutes. Add the remaining oil if the pan looks dry, then cook the second batch.
Check and serve. Transfer the cakes to a plate lined with paper towels or to a wire rack. They should feel crisp on the surface and hot in the center. Serve immediately while the crust is at its best.
Expert tips
- Remove as much moisture as possible. Watery potatoes or undercooked leeks make cakes that spread or fall apart. Steam-drying the potatoes and cooking the leeks until their liquid has evaporated are the most important steps.
- Do not skip the chill. Thirty minutes in the refrigerator firms the starch and butter, making the cakes easier to turn.
- Use moderate heat. High heat can brown the outside before the center is hot. If the crust darkens in under 3 minutes, reduce the heat to medium-low.
- For a dairy-free version, replace the butter with olive oil and omit the cheddar. Add 1 tablespoon of nutritional yeast or another 2 tablespoons of flour if desired, but expect a slightly less rich cake.
- For gluten-free cakes, use a cup-for-cup gluten-free flour blend in both the mixture and the coating. Check that the blend contains a binder such as xanthan gum if its label requires one.
- If a test cake breaks, stir 1 more tablespoon of flour into the mixture, chill it for another 15 minutes, and make the next cakes slightly thicker.
Serving and storage
Serve the cakes with sour cream, plain yogurt, applesauce, or a squeeze of lemon. A green salad or lightly dressed vegetables makes them a complete light meal, while they also work as a side dish with roasted meat or fish.
Refrigerate cooled cakes in a covered container for up to 3 days. Reheat them in a lightly oiled skillet over medium heat for 3 to 4 minutes per side, or in a 400°F (200°C) oven for 10 to 15 minutes, until hot and crisp again. Avoid microwaving if you want to preserve the crust. You can freeze the shaped, uncooked cakes on a parchment-lined tray, then transfer them to a freezer bag for up to 2 months; fry them from frozen over medium-low heat, adding a few extra minutes per side.
Frequently asked questions
Why are my potato and leek cakes falling apart?
The mixture is usually too wet, too warm, or short on binding flour. Make sure the potatoes are steam-dried, cook the leeks until their liquid has evaporated, chill the mixture for at least 30 minutes, and add flour 1 tablespoon at a time if it still feels loose.
Can I make potato and leek cakes with leftover mashed potatoes?
Yes. Use 3 cups of cold, fairly firm mashed potatoes. If the potatoes already contain a lot of milk or butter, add the egg gradually and increase the flour by 1 to 2 tablespoons if needed.
How do I keep the cakes crisp?
Fry them in a thin layer of properly heated oil without crowding the pan. Drain them on a wire rack rather than stacking them, and reheat leftovers in a skillet or oven instead of a microwave.
Can I bake these potato cakes instead of frying them?
Yes. Brush the shaped cakes generously with oil, place them on a parchment-lined baking sheet, and bake at 425°F (220°C) for 20 to 25 minutes, turning halfway. They will be crisp but usually less deeply browned than pan-fried cakes.
