medtran49
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INGREDIENTS
1/2 of a medium leek, cleaned, 1/4 inch chop
1 large garlic clove, finely minced
1 Tbsp unsalted butter
1 Tbsp EVOO
1-1/2 to 2 cups leftover mashed potatoes
1/4 AP flour, plus more for coating
1/2 Tbsp mayonnaise
1 tsp Dijon mustard
1/3 cup grated gruyere
Salt and white pepper
Vegetable oil for frying
NOTE
I chopped and sweated the whole leek, using the remainder for Recipe - Dirty French Burger .
DIRECTIONS
Place the butter and EVOO in a small skillet over medium low heat and cook until very soft, turning down heat to low if the leeks start to brown. Add garlic in the last 2-3 minutes of cooking. Remove from heat and allow to cool.
Add mashed potatoes to a large bowl, along with some salt and white pepper, mayonnaise and mustard, combine. Add flour, leeks and gruyere. Mix to combine. Divide into 6 equal portions. Roll into balls, coat in seasoned flour (salt and white pepper), flatten, coat in flour again on each side.
Add vegetable oil to a large skillet and heat over medium-high heat. Fry potato cakes until golden brown on both sides, adjusting heat as needed.
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