Leek, potato and goat’s cheese cakes

Name: Leek, potato and goat’s cheese cakes
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 250 g (9oz) leeks; 550 g (11⁄4lb) potatoes; Salt and ground black pepper; 150 g (5oz) soft goat's cheese; 25 g (1oz) butter; 125 g (4oz) feta cheese; 50 g (2oz) fresh breadcrumbs; Flour for dusting; Oil for brushing; Fresh herbs to garnish

These delicious vegetable cakes can be made ahead of time and frozen for eating at a later date. Serve up alongside barbecues kebabs.

By The GH Kitchen TeamPublished: 12 August 1997

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Yields:

Prep Time:

35 mins

Cook Time:

45 mins

Total Time:

1 hr 20 mins

Ingredients

250 g (9oz) leeks
550 g (11⁄4lb) potatoes
Salt and ground black pepper
150 g (5oz) soft goat's cheese
25 g (1oz) butter
125 g (4oz) feta cheese
50 g (2oz) fresh breadcrumbs
Flour for dusting
Oil for brushing
Fresh herbs to garnish

Directions

1. Step 1
  Rinse and finely chop the leeks. Peel and cook the potatoes in boiling, salted water until tender, then drain and dry well. Mash the potato with the soft goat's cheese.
2. Step 2
  Melt butter in a saucepan, add the leeks and cook for 10min or until very soft. Increase heat and cook, stirring, until all the liquid has evaporated. Cool, then mix with potatoes, crumbled feta cheese and breadcrumbs. Season well. Cover and refrigerate for 3-4hr.
3. Step 3
  Shape the chilled mixture into 16 cakes, each 6.5cm (21/2in) across and 1cm (1/2in) deep.
4. Step 4
  Dust the cakes with flour and brush with oil. Barbecue for 2-3min each side until golden and crisp. Garnish with herbs to serve.
5. Step 5
  To freeze: Cool, pack and freeze the cakes at the end of step 3. To serve thaw the cakes overnight at cool room temperature and then complete the recipe.
  
  Other must-try savoury cake recipes:
  
  Salmon, feta and spinach fish cakes
  
  Bubble and squeek cake
  
  Crispy parsnip cakes
  
  Spicy salmon fish cakes with zesty vegetables
  
  Salmon and pea fish cakes

Per Serving:

Calories: 195

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time