Potato and Leek Cakes with Blue Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast. Ingredients:
1 cup fat-free sour cream |
1 cup (4 ounces) crumbled blue cheese |
2 tablespoons chopped fresh chives |
1/2 teaspoon minced garlic |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
cooking spray |
1 cup diced leek |
6 cups shredded peeled baking potato (about 2 pounds) |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 large eggs, lightly beaten |
Directions:
1. To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.
2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.
3. Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.
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